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Author Notes: Authentic Caponata recipe from Italy with pine nuts, currants, and cocoa powder. I have been known to eat this stuff with a big spoon- its that good! - Stefano Coppola
- 2 small Italian Eggplants, peeled & cut into 1/2 in cubes
- 1 Red Onion, diced
- 2 cloves Garlic, minced
- 3 Roma Tomatoes, chopped
- 4 sprigs thyme leaves
- 2 tablespoons Pine Nuts, toasted
- 2 tablespoons Dried Currants
- 1 teaspoon Unsweetened Cocoa Powder
- zest and juice 1 Orange
- 1/2 cup Extra VirginOlive Oil, plus some for toast
- 1 loaf Pane Toscana, or baguette
- 1 teaspoon crushed Red Pepper
- 1 tablespoon Honey
- Slice bread into 1/4in. slices. Grill, or toast, bread until crispy. Drizzle with olive oil and season with salt and pepper.
- Heat 1/2 cup olive oil in a large saute pan or cast-iron skillet.
- Add Eggplant & Onion, saute until onions are translucent. Add garlic and saute 2 min.
- Add tomatoes, thyme, red pepper, pine nuts, cocoa & currants. Cook 2 min longer.
- Add orange juice, zest, and honey. Cook until excess moisture is evaporated, about 3 min.
- Season to taste with salt and pepper. Serve on toasted bread or in a bowl as a dip.
- This recipe was entered in the contest for Your Best Eggplant Recipe
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