Caponata of Eggplant

• 1 large sweet onion, chopped into 1/2-inch cubes
• 2 garlic cloves, minced
• 3 Tbsp. pine nuts
• 1 large eggplant, cut into 1/2-inch cubes (you'll want a total of 4 cups)
• 1 Tbsp. sugar
• 1 tsp. cinnamon
• 1/2 tsp. unsweetened cocoa powder
• 2 tsp. fresh thyme leaves (or 1/2 tsp. dried)
• 2/3 cup tomato sauce (basic sauce is the best)
• 1/3 cup balsamic vinegar
• Salt and pepper to taste
• Optional: 1 Tbsp. hot chili flakes (I didn't add this because I prefer for it to be non-spicy!)

1. Heat a large pan over medium-high heat. Once hot, add olive oil (enough to coat pan). Saute onions, garlic, pine nuts and chili flakes for 4-5 minutes until onions are softened
2. Add eggplant, sugar, cinnamon and cocoa powder. Cook an additional 5 minutes
3. Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to a boil. Lower heat and simmer for 5 minutes
4. Cool to room temperature and serve with crackers/pita chips/crostini