Serves:8

A spicy full flavoured antipasto

Ingredients:

½ C. Extra Virgin Olive Oil 1 large Spanish Onion - ½ inch dice 2 cloves Garlic - thinly sliced 3 tbsp Pine Nuts 3 tbsp Dried Currants 1 tbsp Hot Red Pepper Flakes 2 medium Eggplants - cut into ½ inch cubes 1 tbsp Sugar 1 tsp Cinnamon ½ tsp unsweetened Cocoa powder 2 tsp fresh Thyme leaves (remove stems) 1 can (5½oz. or 156ml) Tomato paste ¾ cup Sun Dried Tomatoes - simmer in hot water to cover, diced, save soaking liquid 1/3 cup Balsamic Vinegar Salt and freshly ground Black Pepper 1 baquette sliced ½ thick and toasted

Method:

Sauté onion garlic pine nuts currants and red pepper flakes in olive oil until onion is just softened (4 to 5 minutes) Add eggplants, sugar, cocoa and cinnamon. Cook another 5 minutes. Add Thyme tomato paste, sundried tomatoes and the water they were restored in. Reduce heat and simmer another 5 minutes. Season with salt and pepper to taste. Cool to room temperature and serve on crostini.