Eggplant Caponata - Continued

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.