for the Quick Tomato Sauce

1. Heat olive oil over medium heat in a small saute pan. Add onion, season generously with Kosher salt, and cook until softened, about 6 minutes, stirring occasionally. Add garlic. Stir in garlic and cook for 1 minute, taking care to not let garlic burn. Stir in sugar, then add crushed tomatoes, thyme, and basil. Season with Kosher salt. Bring to a boil and then reduce heat to low and let simmer for approximatley 20-30 minutes.

for the Eggplant Caponatina

1. Heat olive oil in a large saute pan over medium heat. Add onion, currants, pine nuts, and crushed red pepper flakes (if using), and season generously with Kosher salt. Cook for about 5 minutes, stirring occasionally, until the onions soften. Add garlic and cook, stirring frequently, for 1 minute.
2. Add eggplant, cocoa, cinnamon, and sugar. Stirring occasionally, cook for approximately 8 minutes, until eggplant has softened. Add thyme, balsamic vinegar, and approximately 1 1/2 to 2 cups of the quick tomato sauce. Stir to combine.
3. Feel free to add a bit more tomato sauce if desired. Refrigerate or freeze leftover tomato sauce for future use.
4. Lower heat to medium-low and cook caponatina, stirring occasionally, for 10 minutes. Let cool completely, and refrigerate until ready to serve. Can be made ahead a couple of days.
5. Remove caponatina from refrigerator about 15-20 minutes before serving just to bring up the temperature a bit. Top sliced bread with a generous spoonful of the caponatina and top with thinly sliced fresh basil.