SICILIAN EGGPLANT WITH CROSTINI

***from Farm to Table Cookbook, Ivy Manning (Chelsea Library)

This is the recipe from Saturday’s food demo and it was AWESOME!

 

Sicilian Eggplant with Crostini

½ cup plus 1 tablespoon olive oil                                            1 cup chopped onion

3 tablespoons pine nuts                                                           3 tablespoons raisins or dried cherries

1 ½ teaspoon chopped fresh oregano                                     3large garlic cloves, sliced

1 pound eggplant

1 teaspoon honey                                                                    ½ teaspoon ground cinnamon

1 teaspoon unsweetened cocoa powder                                 1 cup tomato sauce

3 tablespoons balsamic vinegar                                               salt and pepper

1 loaf rustic French bread, sliced ¼ inch thick

 

Saute onion in 1 tablespoon of olive oil in a large saute pan. Add pinenuts, raisins and oregano.  Cook and stir 1 minute.

 

Cut eggplant into ½ inch cubes.

 

Add garlic, eggplant, honey, cinnamon and cocoa to saute pan. Cook, stirring frequently, until

eggplant is soft, and brown around the edges, about 15 minutes.

 

Add tomato sauce and vinegar. Cover and simmer until eggplant is very tender, 20 to 30 minutes.

 

Season with salt and pepper.

 

Use the ½ cup of olive oil to brush bread slices lightly. Pan toast (or bake) until golden and crispy on outside.

 

Serve topped with eggplant mixture. The eggplant can be served warm, cold or at room temperature.