Eggplant and Tomato Caponata recipe
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Ingredients
- 1 tablespoon olive oil 2 Japanese eggplant, cut into 1/2-inch cubes 1 yellow onion, chopped 3 cloves garlic, minced 1 (14.5 ounce) can fire-roasted tomatoes (such as Hunt's®) ⅓ cup red wine 1 ½ tablespoons capers 2 teaspoons dried oregano 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon unsweetened cocoa powder ½ teaspoon white sugar 1 bay leaf
Nutrition Info
- 58.8 caloriescarbohydrate: 10.1 gcholesterol: : -fat: 1.4 gfiber: 4 gprotein: 1.6 gsaturatedFat: 0.2 gservingSize: -sodium: 127 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Eggplant and Tomato Caponata
Directions
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Heat olive oil in a skillet over medium-high heat, saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture, simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.