*  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 sauté pan, sauté 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

                    - - - - - - - - - - - - - - - - - -