Honey Cardamom Caramel

I don't think that I've ever
experienced so many flavor sensations in one bite as I did with this
caponata.  It had hints of sweetness, heat, earthiness, tang, and a creamy
nuttiness.  It was kind of wild.  I decided it would be better to make
for lunch because I had a sneaking suspicion that I might be the only one in my
family who'd like it.  I ate my caponata on top of grilled bread and a
little ricotta.  It was a definitely a nice change from the usual turkey
sandwich or leftovers from dinner kind of lunch.

Eggplant Caponata







1 large or 2 medium eggplant,
cut into 1/2-inch cubes (4 cups)



3/4 cup Newman's Own Balsamic
Dressing



2 tablespoons olive oil



1 large onion, diced



1/2 cup pine nuts



1/4 cup chopped golden raisins



1 teaspoon chili flakes



2 tablespoons brown sugar



1 teaspoon cinnamon



1 teaspoon unsweetened cocoa
powder



2 teaspoons fresh thyme leaves,
roughly chopped



2 tablespoons tomato puree



1/2 cup water



1 teaspoon salt



1 baguette sliced







In a large bowl add the eggplant
and 1/2 cup of balsamic dressing.  Stir to coat and let sit for 10
minutes.  In a large sauté pan, heat 2 tablespoons olive oil.  Add
onions to sauté pan and cook over medium heat until onions are caramelized. 
Reduce the heat to medium-low and add the pine nuts, raisins, and chili
flakes to the caramelized onions and stir to combine.  Cook onion mixture for about 3
minutes and then add the eggplant, brown sugar, cinnamon and cocoa powder and
continue to sauté until the eggplant begins to soften, about 5 minutes. 
Stir in thyme, tomato paste, water, and remaining 1/4 cup dressing.  Cover
the pan with a lid and reduce heat to a simmer.  Cook, covered, for 15
minutes.  Add the salt and taste.  Adjust seasonings if
necessary.  Serve on slices of a crusty baguette.







*I would halve the recipe next
time.  I had more than enough (especially because I was the only one
eating it).







Recipe adapted ever so slightly
from Not Without
Salt