Caponata with Eggplant and Tomatoes

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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
Nutrition FactsServings Per Recipe12Calories59% Daily Value *Total Fat1g2%Saturated Fat0g1%Sodium127mg6%Total Carbohydrate10g4%Dietary Fiber4g14%Total Sugars4gProtein2gVitamin C4mg20%Calcium22mg2%Iron1mg3%Potassium259mg6%

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