1 1/2 pounds egglplant, cut into 1 inch cubes (about 8 cups)
2 teaspoons kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1/2 large yellow Spanish onion, cut in 1-inch dice (about 1 cup)
2 garlic cloves, thinly sliced
2 tablespoons dried currants (or raisins)
1/2 cup basic tomato sauce (Passata di Pomodoro)
1/4 cup balsamic vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon sugar, plus more to taste
3 tablespoons toasted pine nuts
Place the eggplant cubes in a bowl, sprinkle with the salt and pepper and toss to coat.
Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until it is almost smokking and slides easily in the pan, 2-3 minutes. Add the eggplant. (The pan may be crowded, but do not worry, the eggplant will good down quickly.) Cook the eggplant without stirring for 2 minutes or until it begins to brown. Resist the temptation to stir because you really want the eggplant to get the deep brown color that it will only get from longer contact with the pan. Drizzle another 1/4 cup of oil over the eggplant and continue to cook for 6-7 minutes, adding the remaining oil half-way through, until the eggplant is brown all over, shaking the pan and and turning the eggplant with a spatula to brown the pieces evenly.
Use a slotted spatula to remove the eggplant to a plate and reduce the heat to medium. Add the onion to the pan and cook, stirring constantly so the water released from the onion deglazes the pan. Cook until onion is translucent, (not browned) about 3 minutes. Add the garlic, currants, and red pepper flakes and cook or 1-2 minutes, until the garlic is fragrant, stirring constantly so it doesn’t brown and turn bitter. Add the tomato sauce, blasamic vinegar, thyme, and sugar, and stir to combine.
Return the eggplant to the pan and add 2 tablespoons of toasted pine nuts. Stir gently to combine the ingredients, cover and cook for 5 minutes over medium-low heat. Remove the lid and cook for another 5 minutes, or until almost all of the liquid is evaporated. Taste for seasoning and add more salt or sugar, if desired.
Sprinkle with remaining pine nuts and serve, or set the caponata aside to cool to room temperature, transfer it to an airtight container, and refrigerate for up to 4-5 days. Best served warm or at room temperature.
Adapted from Mozza Cookbook, by Nancy Silverton