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Eggplant and Tomato Caponata

4

55 min

Eggplant and Tomato Caponata

Eggplant and Tomato Caponata Photo 1

Time

55 min

Serving

12 persons

Calories

59

Rating

4.00★ (4)

Cuisine

French
Author: Victoria Buriak
Another form of bruschetta, this is a great low calorie and healthy appetizer. Serve bruschetta-style, on toasted French bread and topped with Parmesan cheese. Caponata can be frozen in resealable bags or in pint jars.

Ingredients

  • olive oil: 1 Tbsp
  • Japanese eggplant: 2 piece (cut into 1/2 inch cubes)
  • yellow onion: 1 piece (chopped)
  • garlic: 3 clove (minced)
  • fire-roasted tomatoes (such as Hunt's®): 1 can (14.5 ounce can)
  • red wine: 0.33333 cup
  • ½ tablespoons capers: 1 piece
  • oregano: 2 tsp (dried)
  • ground cinnamon: 1 tsp
  • ground allspice: 1 tsp
  • unsweetened cocoa powder: 1 tsp
  • white sugar: 0.5 tsp
  • bay leaf: 1 piece

Metric Conversion

Stages of cooking

Eggplant and Tomato Caponata Photo 21
Eggplant and Tomato Caponata Photo 32
  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.
    Eggplant and Tomato Caponata Photo 2
  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.
    Eggplant and Tomato Caponata Photo 3

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