Name: Eggplant and Tomato Caponata
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Olive oil - 1 tablespoon; Japanese eggplant, cut into 1/2-inch cubes - 2; Yellow onion, chopped - 1; Garlic, minced - 3 cloves; Fire-roasted tomatoes (such as Hunt's®) - 1 (14.5 ounce) can; Red wine - ⅓ cup; Capers - 1 ½ tablespoons; Dried oregano - 2 teaspoons; Ground cinnamon - 1 teaspoon; Ground allspice - 1 teaspoon; Unsweetened cocoa powder - 1 teaspoon; White sugar - ½ teaspoon; Bay leaf - 1

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant and Tomato Caponata

1. Olive oil - 1 tablespoon

2. Japanese eggplant, cut into 1/2-inch cubes - 2

3. Yellow onion, chopped - 1

4. Garlic, minced - 3 cloves

5. Fire-roasted tomatoes (such as Hunt's®) - 1 (14.5 ounce) can

6. Red wine - ⅓ cup

7. Capers - 1 ½ tablespoons

8. Dried oregano - 2 teaspoons

9. Ground cinnamon - 1 teaspoon

10. Ground allspice - 1 teaspoon

11. Unsweetened cocoa powder - 1 teaspoon

12. White sugar - ½ teaspoon

13. Bay leaf - 1

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.