- 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®)
- 1/3 cup red wine
- 1 1/2 tablespoons capers
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon white sugar
- 1 bay leaf
- 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.
04/26/2018
recipepes.com
Eggplant and Tomato Caponata, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
