Eggplant and Tomato Caponata Recipe

Eggplant and Tomato Caponata Recipe

  • 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
  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.
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