Eggplant and Tomato Caponata

Name: Eggplant and Tomato Caponata
Total time: 40 min
Yield: 12 Servings
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

Cost $10, save $15

Source: Recommended by CookPal

40 Min
12 Servings
$10

Eggplant and Tomato Caponata

Cost $10, save $15

Source: Recommended by CookPal

40 Min
12 Servings
$10

INGREDIENTS

Main 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

STEPS

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.

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.

NUTRIENTS

Per 1 serving

🔥

Calories

2
Protein
10
Carbs
1
Fats

💡 Serve on toasted French bread and top with Parmesan cheese for added flavor.Caponata can be stored in resealable bags or pint jars and frozen for later use.Adjust spices to your taste preference; you can add more oregano or cinnamon for variation.