Eggplant Caponata

½ cup olive oil

1 large eggplant, cut into ¾ inch diced pieces

Salt to taste

1 medium onion, finely diced

3 cloves garlic, finely chopped

⅓ cup balsamic vinegar

1 16 oz. can pureed tomatoes (preferably San Marzano)

2 tbsp capers

¼ tsp chili flakes

⅓ cup dark brown sugar

⅓ cup golden raisins

1 small stick cinnamon

salt and pepper

Heat the oil in a large skillet over medium high heat. Add the eggplant and season generously with salt. Cook, stirring often, until eggplant has reduced in size by about half and just starts to brown in spots. Stir in the onion and the garlic and cook 5 minutes longer. Then add the remaining ingredients and cook, stirring often, until mixture has again reduced in volume by about half and has thickened considerably. Serve either warm or refrigerated as a bruschetta topping or a condiment.

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Eggplant Caponata