| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Sami | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | lg | Spanish onion, chopped; in 1/2-inch dice |
| 2 | Cloves garlic,; thinly sliced | |
| 3 | tb | Pine nuts |
| 3 | tb | Currants |
| 1 | tb | Hot chili flakes |
| 4 | oz | Virgin olive oil |
| 2 | md | Eggplant, cut into 1/2-inch cubes; (yield: 4 cups) |
| 1 | tb | Sugar |
| 1 | ts | Cinnamon |
| 1/2 | ts | Unsweetened cocoa powder |
| 2 | ts | Fresh thyme leaves or; 1/2 teaspoon dried |
| 6 | oz | Basic tomato sauce |
| 3 | oz | Balsamic vinegar |
| Salt and pepper | ||
| 1 | Baguette, sliced into 3/4-inch rounds and toasted |
INSTRUCTIONS
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 Recipe By :MOLTO MARIO SHOW #MB5611 Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 23:59:27 -0500 From: Meg Antczak <meginny@frontiernet.net>
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