Eggplant and Date Caponata Inspired by Mario Batali

Ingredients

• 1/2 pound dates (about 10 to 12 large Medjool dates)
• 1 1/2 pounds eggplant (unpeeled and cut into 1-inch cubes)
• salt and pepper (as needed)
• 1/2-3/4 cups olive oil (divided)
• 1 yellow onion (peeled and cut into 1-inch chunks)
• 2 cloves garlic (peeled and thinly sliced)
• 1/2 teaspoon crushed red pepper flakes (or more to taste)
• 1/2 cup tomato sauce (not too chunky)
• 1/4 cup balsamic vinegar
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh thyme leaves
• 1 teaspoon cocoa powder
• 1/4 cup lightly toasted pine nuts (divided)
• 1 teaspoon freshly grated orange zest
• toasted bread slices (for serving, optional)

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