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1.
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In a medium pot (mine is 5 quart) over medium heat, heat your olive oil.
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2.
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Add the carrots, celery and onion.
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Sprinkle with about 1 teaspoon of Kosher salt and 1/2 teaspoon pepper, stir and saute the veggies for about 5 minutes.
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3.
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Add the raisins, olives, capers, eggplant and chili flakes.
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Sprinkle with about 1/2 teaspoon salt and saute for about another 5 minutes.
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4.
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Add the cinnamon, cocoa powder, thyme, sugar and balsamic vinegar and stir.
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5.
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Add the tomatoes and simmer until the eggplant is almost done, about 5 more minutes.
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6.
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Add the tomato paste and stir.
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7.
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Simmer for about 10 minutesthe veggies should be getting soft.
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8.
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Taste it and decide if it needs more salt or pepper.
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If so, add it to taste.
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9.
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Remove it from the heat and add the pine nuts.
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Allow the Caponata to cool to room temperature.
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10.
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Spoon over crostini (see note) and garnish with fresh basil chiffonade.
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*Crostini (plural for crostino in Italian) are small slices of bread that are usually toasted.
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I personally start with a nice French or Italian loaf, slice it 1/2 inch thick or so, brush it lightly with olive oil, sprinkle it with Kosher salt and pepper then bake it at 400 degrees F for around 10 minutes just keep checking them until theyre toasty on the outside and still soft on the inside.
