How to Make Eggplant and Tomato Caponata - A Step-by-Step Guide

Eggplant and Tomato Caponata is a traditional Italian dish that combines the flavors of eggplant, tomatoes, and a variety of other ingredients to create a delicious and versatile condiment. This savory and slightly sweet dish is perfect for serving as an appetizer, side dish, or topping for bruschetta or grilled meats. The rich and complex flavors of this dish are sure to elevate any meal.

One of the best things about Eggplant and Tomato Caponata is its ability to be made ahead of time...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 12
  • Yield: 2 pints

  • 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.
  • 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

    59 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 127mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 2g
    • Vitamin C: 4mg
    • Calcium: 22mg
    • Iron: 1mg
    • Potassium: 259mg