Description
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 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 12