Eggplant Caponata Recipe

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/2 cup virgin olive oil

3 tablespoons currants

Salt and freshly ground pepper

5 sprigs mint, chopped

1 teaspoon unsweetened cocoa powder

1/3 cup balsamic vinegar

1 teaspoon cinnamon

1 tablespoon hot chili flakes, plus extra for garnish

2 teaspoon fresh thyme leaves or 1/2 teaspoon

2 tablespoons sugar

3 tablespoons pine nuts

1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven

2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)

1 large Spanish onion, chopped in 1/2-inch dice

1/4 cup basic tomato sauce, recipe follows

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