*  Exported from  MasterCook II  *
 
                               CAPONATA OF EGGPLANT
 
 Recipe By     :MOLTO MARIO SHOW #MB5611
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  large         Spanish onion, chopped -- in 1/2-inch dice
        2  cloves        garlic, -- thinly sliced
        3  tablespoons   pine nuts
        3  tablespoons   currants
        I  tablespoon    hot chili flakes
        4  ounces        virgin olive oil
        2  medium        eggplant, cut into 1/2-inch cubes -- (yield: 4 cups)
        I  tablespoon    sugar
        I  teaspoon      cinnamon
      1/2  teaspoon      unsweetened cocoa powder
        2  teaspoons     fresh thyme leaves or -- 1/2 teaspoon dried
        6  ounces        basic tomato sauce
        3  ounces        balsamic vinegar
                         Salt and pepper
        I                baguette, sliced into 3/4-inch rounds and -- toasted=
  on
 
 
 In a large 12-inch to 14-inch sautJ pan, sautJ onions, garlic, pine nuts,
 currants and chili flakes in olive oil for 4 to 5 minutes over medium high
 heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue
 to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and
 pepper and bring to boil.
 
 Lower heat and simmer 5 minutes. Cool to room temperature and serve on
 crostini or in middle of table with crostini on side to allow guests to
 serve themselves.
 
 Yield: 8 servings
 
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