Eggplant and Tomato Caponata

Eggplant and Tomato Caponata

Another form of bruschetta, this is a great low calorie and healthy appetizer. Serve bruschetta-style, on toasted French bread and topped with Parmesan cheese. Caponata can be frozen in resealable bags or in pint jars.

Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
59 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Eggplant and Tomato Caponata

Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon white sugar
  • 1 yellow onion, chopped
  • 2 teaspoons dried oregano
  • 1 ½ tablespoons capers
  • ⅓ cup red wine
  • 2 Japanese eggplant, cut into 1/2-inch cubes
  • 1 (14.5 ounce) can fire-roasted tomatoes (such as Hunt's®)

Categories

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