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Ruth's Eggplant Caponata

Ruth's Eggplant Caponata

Cost $10, save $15

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 pound Japanese or other small eggplant, cut into 1/2-inch cubes
    • 🧅 1 onion, chopped
    • 🧄 3 cloves garlic, minced

  • Herbs & Spices

    • 1 teaspoon dried oregano
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground allspice
    • 🧂 ½ teaspoon salt
    • 🧂 ½ teaspoon black pepper
    • 1 bay leaf

  • Liquid Ingredients

    • 2 tablespoons olive oil
    • 💧 1 cup water
    • ⅓ cup dry red wine
    • 2 tablespoons red wine vinegar

  • Canned Goods

    • 🍅 1 (14.5 ounce) can fire-roasted diced tomatoes

  • Other

    • 🍬 2 tablespoons white sugar
    • 3 tablespoons capers, drained

STEPS

1

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

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.

3

Discard bay leaf and let cool for 30 minutes before serving. Serve at room temperature or chilled.

NUTRIENTS

Per 1 serving

🔥

60

Calories

  • 1
    Protein
  • 8
    Carbs
  • 2
    Fats

💡 This dish is versatile and works well as a side dish or dip.For a heartier meal, serve alongside grains like quinoa or rice.Pre-make and refrigerate it up to 3 days for richer flavor.