Eggplant #3

EGGPLANT CAPONATA
Ingredients:
½ c olive oil
1 large onion, chopped
3 Tbsp pine nuts
3 Tbsp currants
1 Tbsp chili flakes
2 medium eggplant, cut into ½ inch cubes
2 Tbsp Splenda
1 tsp cinnamon
1 tsp unsweetened cocoa powder
2 tsp fresh thyme leaves or ½ tsp dried
½ cup basic tomato sauce
1/3 c balsamic vinegar
Salt and pepper to taste
5 sprigs mint, chopped

Directions: In a large sauté pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants, and chili flakes and sauté for 4-5 minutes until softened. Add the eggplant, Splenda, cinnamon, and cocoa and continue to cook for 5 minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil. Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature. Garnish with mint and chili flakes.

Makes: 8 servings

Calories: 214
Fat: 17.4 gm
Carbohydrate: 15 gm
Protein: 2.3 gm

From: www.foodnetwork.com