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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®)
- 1/3 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
Directions
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 59 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 1% |
| Sodium127mg | 6% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber4g | 14% |
| Total Sugars4g | |
| Protein2g | |
| Vitamin C4mg | 20% |
| Calcium22mg | 2% |
| Iron1mg | 3% |
| Potassium259mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Can’t beat the flavour of this sauce. I added some capers and olives to keep it close to the traditional recipe. This is a rich sauce which is even better the next day. This is also a nice side dish for a burrata or fresh mozzarella. Thank you for the recipe.
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Really unique and tasty. Made a meal out of it.
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I really liked the spices used in this recipe. I did add toasted pine nuts and raisins to mine because that’s how I remember it being made by the father and his family
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Wow!! This is an amazing dish! So tasty and cozy…perfect for a fall evening. Yum!
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