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Ingredientes
- 1 lrg Spanish onion minced 1/2" dice
- 2 x Garlic cloves thinly sliced
- 3 Tbsp. Pine nuts
- 3 Tbsp. Currants
- 1 Tbsp. Warm chili flakes
- 4 ounce Virgin extra virgin olive oil
- 2 med Eggplant cut 1/2" cubes
- 1 Tbsp. Sugar
- 1 tsp Cinnamon
- 1/2 tsp Unsweetened cocoa pwdr
- 2 tsp Fresh thyme leaves (or possibly 1/2 tspn dry thyme)
- 6 ounce Basic Tomato Sauce see * Note
- 3 ounce Balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 x Baguette sliced 3/4" rounds and toasted on grill or possibly in oven
Direcciones
- In a large 12- to 14-inch saute/fry pan, saute/fry onions, garlic, pine nuts, currants and chili flakes in extra virgin olive oil for 4 to 5 min over medium-high heat till softened. Add in eggplant, sugar, cinnamon and cocoa and continue to cook 5 min. Add in thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil. Lower heat and simmer 5 min.
- Cold to room temperature and serve on crostini or possibly place in middle of table with crostini on the side to allow guests to serve themselves.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 8 servings | |
| Calories 196 | |
| Calories from Fat 142 | 72% |
| Total Fat 16.21g | 20% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 125mg | 5% |
| Potassium 365mg | 10% |
| Total Carbs 13.21g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.77g | 5% |
| Protein 2.07g | 3% |
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