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
- 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
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
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