Eggplant and Tomato Caponata

Ingredients

• 1 tablespoon olive oil
• 2 Japaneses eggplant , cut into 1/2-inch cubes
• 1 yellow onion , chopped
• 3 cloves garlic , minced
• 1 can fire-roasted tomatoes , 14.5 ounce
• 0.33 cups red wine
• 1.5 tablespoons capers
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon unsweetened cocoa powder
• 0.5 teaspoons white sugar
• 1 bay leaf

Instructions

1. 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. 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.