Name: Italian Eggplant Caponata Bruschetta
Yield: 4 servings
Ingredients: 2 peeled & cut into ½ in cubes; 1 diced; 2 minced; 3 chopped; 4 sprigs fresh thyme leaves; 2 tablespoons toasted; 2 tablespoons dried currants; 1 teaspoon unsweetened cocoa powder; Zest and juice of 1 orange; 0.5 cup plus additional for toasting; 1 Pane Toscana or baguette; 1 teaspoon crushed red pepper; 1 tablespoon honey

Serves: 4 servings

Ingredients: 13

A savory and flavorful dish featuring a rich mixture of eggplant, tomatoes, pine nuts, and currants, served on crispy grilled bread.

Ingredients

2	peeled & cut into ½ in cubes
1	diced
2	minced
3	chopped
4	sprigs fresh thyme leaves
2	tablespoons toasted
2	tablespoons dried currants
1	teaspoon unsweetened cocoa powder
•	zest and juice of 1 orange
¹⁄₂	cup plus additional for toasting
1	Pane Toscana or baguette
1	teaspoon crushed red pepper
1	tablespoon honey

Instructions

1.	Begin by slicing the Pane Toscana or baguette into 1/4 inch thick slices. Grill or toast the bread until crispy, then drizzle with olive oil and season with a pinch of salt and pepper.
2.	In a large saute pan or cast-iron skillet, heat 1/2 cup of extra virgin olive oil.
3.	Add the small Italian eggplants, peeled and cut into 1/2 inch cubes, along with the diced red onion. Saute until the onions are translucent, then add the minced garlic and saute for an additional 2 minutes.
4.	Stir in the chopped Roma tomatoes, thyme leaves, toasted pine nuts, dried currants, unsweetened cocoa powder, and crushed red pepper. Cook for 2 minutes.
5.	Pour in the zest and juice of 1 orange, and the honey. Cook until excess moisture is evaporated, approximately 3 minutes.
6.	Season the caponata to taste with salt and pepper. Serve the flavorful mixture on the toasted bread slices or in a bowl as a delicious dip.