Eggplant Caponata

Another 'Thank You' to my Aunt Barbara. Without whom I would not have thought to try this recipe.

1/4 cup virgin olive oil (actually called for 1/2 cup but I couldn't do it)
1 large sweet onion, diced

3 tablespoons almonds (pine nuts would have been better but they were no where to be found)

Large handful of golden raisins
1 tablespoon red pepper flakes, plus extra for garnish

2 Japanese eggplant, cut into 1/2-inch cubes (about 4 cups)
I left the skin on but in the future I would definitely peel them because I wasn't crazy about the texture.

2 tablespoons honey
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoon fresh thyme leaves or 1/2 teaspoon dried
1/4 tomato sauce
1/3 cup balsamic vinegar
Salt and freshly ground pepper

Heat the oil in a 12 inch skillet. Add the diced onions, nuts, raisins, and chili flakes until the onions are soft.

Add the eggplant, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, honey and balsamic vinegar. Bring the mixture to a boil.

Lower the heat and simmer the mixture for 5 minutes. I allowed it to chill in the refrigerator overnight before eating. Served once over bread and once over pasta. Very good. I will definitely make this again.