Caponata

Caponata
2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
¾ cup Newman’s Own Balsamic Dressing
2 tablespoons olive oil
1 large onion, medium diced
¼ cup pine nuts
¼ cup roughly chopped golden raisins
1 teaspoon hot chili flakes (or more if you want more heat)
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoon fresh thyme leaves, roughly chopped
2 tablespoons tomato paste
½ cup water
1 teaspoon salt (or more to taste)
1 baguette sliced slightly on the bias (looks prettier that way)

In a large bowl add the eggplant and ½ cup of dressing. Stir to coat and let marinate for 10 minutes. Meanwhile in a large saute pan caramelize the onion with 2 tbl olive oil until deep golden, about 10 minutes over medium heat. Reduce the heat to medium-low and add the pine nuts, chopped raisins, and chili flakes. Saute and stir to combine. The gentle heat of the chili flakes should release possibly causing a sneeze, or two. Cook that for about 3 minutes then add the eggplant, sugar, cinnamon, and cocoa and continue to saute until the eggplant starts to soften, about 5 minutes. Stir in the thyme, tomato paste, water, and remaining ¼ cup dressing. Cover the pan with a lid and reduce heat to a gentle simmer. Continue to cook, covered, for 15 minutes. The eggplant should give up some of it’s moisture so that it just starts to loose it’s shape. Add the salt and carefully taste for flavor.

**Once again, Hans is out of town, Gray had his wisdom teeth out, Chloe fell asleep at 5:30, Rock and Tru are at friends and Josie is happy with a slice of baguette with butter...so it's another meal on my own (MOMO) and I'm thrilled!  I've been wanting to try this recipe for a while and knew I would receive resistance.  I adore eggplant. Adore.  And this made a delightfully, sweet, spicy, creamy, nutty meal for me and I'd make it again in a heartbeat (but maybe add a few more pine nuts). I made half the recipe and had left overs. Even if I took it as an appetizer, I'd probably half it.  Would be delightful served along side some hummus, tomatoes and fresh mozzarella and anything else served on sliced baguette.
**From Not Without Salt.
**Mitzi...this is what you missed out on when you said you didn't like eggplant ;)