Name: Ruth's Eggplant Caponata
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Olive oil - 2 tablespoons; Japanese or other small eggplant, cut into 1/2-inch cubes - 1 pound; Onion, chopped - 1; Garlic, minced - 3 cloves; Dried oregano - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Ground allspice - ¼ teaspoon; Salt - ½ teaspoon; Black pepper - ½ teaspoon; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Water - 1 cup; Dry red wine - ⅓ cup; Bay leaf - 1; White sugar - 2 tablespoons; Capers, drained - 3 tablespoons; Red wine vinegar - 2 tablespoons

Ingredients for - Ruth's Eggplant Caponata

1. Olive oil 2 tablespoons

2. Japanese or other small eggplant, cut into 1/2-inch cubes 1 pound

3. Onion, chopped 1

4. Garlic, minced 3 cloves

5. Dried oregano 1 teaspoon

6. Ground cinnamon ¼ teaspoon

7. Ground allspice ¼ teaspoon

8. Salt ½ teaspoon

9. Black pepper ½ teaspoon

10. Fire-roasted diced tomatoes 1 (14.5 ounce) can

11. Water 1 cup

12. Dry red wine ⅓ cup

13. Bay leaf 1

14. White sugar 2 tablespoons

15. Capers, drained 3 tablespoons

16. Red wine vinegar 2 tablespoons

How to cook deliciously - Ruth's Eggplant Caponata

1 . Stage

Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.

2 . Stage

Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.