Ingredients

  • ¼ cup olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, sliced
  • 2 tablespoons pine nuts
  • 2 tablespoons dried currants
  • ¼ teaspoon crushed red pepper flakes
  • 1 medium eggplant, cut into 1/2 inch cubes
  • 1 teaspoon granulated sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon unsweetened cocoa
  • 1 teaspoon minced, fresh thyme
  • ¼ cup calamata olives, chopped
  • 2 tablespoons drained capers
  • 1 cup tomato sauce or Pomi brand strained tomatoes
  • 2 tablespoons balsamic vinegar
  • salt and pepper

Directions

Heat the oil in a large heavy pan over medium-high heat. Add the onion, garlic, pine nuts, currants, and red pepper flakes and saute for six minutes, or until onion is soft.
Add the eggplant, sugar, cinnamon and cocoa and cook for five minutes over high heat.
Add thyme, olives, capers, tomato sauce and vinegar and bring mixture to a boil. Lower heat and simmer for ten minutes.

Serve this sauce on tubular pasta and sprinkle on lots of grated parmesan cheese.

Categories
eggplant, pasta sauce
Keywords
eggplant, pasta sauce

Source

Oregonian

Servings/Yield

--