Ingredients for - Eggplant and Tomato Caponata
2.
Japanese eggplant, cut into 1/2-inch cubes 2
5.
Fire-roasted tomatoes (such as Hunt's®) 1 (14.5 ounce) can
How to cook deliciously - Eggplant and Tomato Caponata
1 . Stage
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.
2 . Stage
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.
Recipe information
Cooking:
15 min.
Servings per container:
12
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