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Eggplant and Tomato Caponata
Eggplant and Tomato Caponata
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory eggplant and tomato caponata spiced with cinnamon, allspice, cocoa, and oregano, perfect for bruschetta.
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®)
  • 0.33333334326744 cup red wine
  • 1.5 tablespoons capers
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon unsweetened cocoa powder
  • 0.5 teaspoon white sugar
Instructions:
  • In a skillet over medium-high heat, saute eggplant, onion, and garlic in olive oil until lightly browned, for about 5 to 7 minutes. Stir in tomatoes, red wine, and capers, then simmer until heated through for about 5 minutes.
  • Combine oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf with the eggplant mixture. Simmer for 30 minutes until thickened. If mixture thickens too much, add a few tablespoons of water. Don't forget to remove the bay leaf before serving.

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