Ruth's Eggplant Caponata

A side dish, salad, or relish, caponata with eggplant, garlic, tomatoes, herb and spices is delicious on crusty French bread.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 60 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons white sugar
• ¼ teaspoon ground allspice
• 1 cup water
• ¼ teaspoon ground cinnamon
• 1 onion, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried oregano
• 2 tablespoons red wine vinegar
• ½ teaspoon black pepper
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 3 tablespoons capers, drained
• ⅓ cup dry red wine
• 1 pound Japanese or other small eggplant, cut into 1/2-inch cubes

Recipe Instructions

Step 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.

Step 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. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.