Eggplant Caponata (Caponata di Melanzane)

This has been one of our favorites here since we ate it at Carluccio's in London. We've tried three different recipes of this, and I would put this one up there with any we have tried. Vanessa found it a bit too tart, but I loved the zip of the vinegar with some of the heat in the back of the throat from the pepper flakes. This is a traditional Sicilian 'relish' which would be good on toasted bread, an it's own or mixed up in some pasta.

½ cup extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch dice
2 cloves garlic, thinly sliced
3 tablespoons pine nuts
3 tablespoons dried currants
1 tablespoon hot red pepper flakes
2 medium eggplant, cut into 1/2-inch cubes (about 4 cups)
1 tablespoon sugar
1 teaspoon ground cinnamon
½ teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
¾ cup basic Italian-style tomato sauce
½ cup balsamic vinegar
salt and black pepper
1 baguette, 3/4" rounds

In a 10- to 12-inch saute pan, heat the olive oil over medium-high heat until almost smoking. Add the onion, garlic, pine nuts, currants and red pepper flakes and cook until the onion is softened, 4 to 5 minutes. Add the eggplant, sugar, cinnamon, and cocoa and cook for 5 minutes.

Add the thyme, tomato sauce, and vinegar and bring to a boil. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature. (The caponata can be covered and refrigerated for up to 2 days. Bring to room temperature before serving.)

To serve, spoon the caponata onto the crostini and arrange on a platter, or put it into a bowl with the crostini on the side so your guests can help themselves.