Ingredients
12
12 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 59
- Carbohydrate: 10g
- Fat: 1g
- Fiber: 4g
- Protein: 2g
- Sugar: 4g
Related Recipes
Ruth's Eggplant Caponata
Eggplant Caponata (Sicilian Version)
Eggplant Parmigiana Caponata
Eggplant Hasselback
Eggplant and Tomato Casserole
Warm Eggplant Salad
Roasted Eggplant Lasagna
Spicy Eggplant and Pasta with Pancetta
Spicy Roasted Eggplant
Eggplant Supper Soup
Beef and Eggplant Casserole
