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
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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.
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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.
