Eggplant caponata

This savory sauce is a great topping for pasta, crusty bread, crackers, chicken, or pork. If you don't like the sound of the raisins or sweet spices, just leave them out.

Serves 4-6

• 1/4 cup olive oil

• 1 medium onion, thinly sliced

• 2 large garlic cloves, chopped

• 1 large italian eggplant, about 2 lbs, cubed

• 4 medium or 2 large tomatoes, chopped, about 4 cups

• 10 green olives, thinly sliced, or 2 tbs. capers

• 2 tbs. raisins, optional

• 1/4 tsp. cinnamon

• 1 tsp. salt

• 1 tbs. cocoa powder

Heat the oil in a large skillet.

Sauté the onions and eggplant over medium heat until the eggplant are very soft and somewhat caramelized, 20-30 minutes. 

Add the tomatoes, garlic, salt, olives and raisins, cover the pan and bring the mixture to a simmer. 

Simmer, covered, until the mixture has thickened, another 20-30 minutes. 

Stir in cinnamon and cocoa, adjust seasonings. 

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