Eggplant Caponata - Continued

Source:  Eggplant Caponata - Continued    Tag:  alport syndrome foundation
How to:

Heat olive oil to near smoking, over medium high heat, in a 12 inch pan. Add onion, pine nuts, currants, garlic, and red pepper flakes, and cook until the onion is soft.

Add the eggplant, sugar, cinnamon and cocoa, cook for 5 minutes.

Add the thyme, tomato sauce, and balsamic vinegar, bring to a boil. Reduce heat, simmer for 5 minutes, then allow to cool to room temperature.

Serve over toasted bread rounds.