The Best Eggplant Caponata Ever

1. In a medium pot (mine is 5 quart) over medium heat, heat your olive oil.
2. Add the carrots, celery and onion. Sprinkle with about 1 teaspoon of Kosher salt and 1/2 teaspoon pepper, stir and saute the veggies for about 5 minutes.
3. Add the raisins, olives, capers, eggplant and chili flakes. Sprinkle with about 1/2 teaspoon salt and saute for about another 5 minutes.
4. Add the cinnamon, cocoa powder, thyme, sugar and balsamic vinegar and stir.
5. Add the tomatoes and simmer until the eggplant is almost done, about 5 more minutes.
6. Add the tomato paste and stir.
7. Simmer for about 10 minutes—the veggies should be getting soft.
8. Taste it and decide if it needs more salt or pepper. If so, add it to taste.
9. Remove it from the heat and add the pine nuts. Allow the Caponata to cool to room temperature.
10. Spoon over crostini (see note) and garnish with fresh basil chiffonade.

*Crostini (plural for crostino in Italian) are small slices of bread that are usually toasted. I personally start with a nice French or Italian loaf, slice it 1/2 inch thick or so, brush it lightly with olive oil, sprinkle it with Kosher salt and pepper then bake it at 400°F for around 10 minutes – just keep checking them until they’re toasty on the outside and still soft on the inside.