caponata of eggplant

Ingredients For caponata of eggplant

• BASIC TOMATO SAUCE
• 1/4 c

  olive oil, extra virgin
• 1 md

  onions, vidalia, peeled, diced
• 4 clove

  garlic, sliced thin
• 3 Tbsp

  fresh thyme or 1 tablespoon dried
• 1/2 md

  carrot, grated
• 2-28 oz

  cans peeled whole tomatoes, crushed by hand and juices reserved
• kosher salt
• CAPONATA
• 1/2 c

  olive oil, extra virgin
• 1 lg

  vidalia onion, finely diced
• 3 Tbsp

  pine nuts
• 3 Tbsp

  currants
• 1 Tbsp

  red pepper flakes
• 2 md

  eggplants, diced
• 2 Tbsp

  sugar
• 1 tsp

  cinnamon
• 1 tsp

  unsweetened cocoa powder
• 2 tsp

  fresh thyme or 1/2 teaspoon dried
• 1/4 c

  basic tomato sauce
• 1/3 c

  balsamic vinegar
• kosher salt and freshly ground black pepper
• 5 sprig

  mint, fresh, chopped
• 1

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