Caponata with Eggplant and Tomatoes

Rate this post
Caponata with Eggplant and Tomatoes

Eggplant and Tomato Caponata

Updated on January 14, 2022

  • 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

  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.

Nutrition Facts (per serving)

59Calories1g Fat10g Carbs2g Protein
None
Nutrition FactsServings Per Recipe12Calories59% Daily Value *Total Fat1g2%Saturated Fat0g1%Sodium127mg6%Total Carbohydrate10g4%Dietary Fiber4g14%Total Sugars4gProtein2gVitamin C4mg20%Calcium22mg2%Iron1mg3%Potassium259mg6%
None

You are looking for information, articles, knowledge about the topic Caponata with Eggplant and Tomatoes on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Caponata with Eggplant and Tomatoes


[‘
‘]
  V Pumpkin Cookies

Similar Posts