Eggplant and Tomato Caponata recipe

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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

Nutrition Info

58.8 calories
carbohydrate: 10.1 g
cholesterol: : -
fat: 1.4 g
fiber: 4 g
protein: 1.6 g
saturatedFat: 0.2 g
servingSize: -
sodium: 127 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

2 pints

Recipe Note

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.

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