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A flavorful blend of veggies and spices, perfect served with crunchy French bread.
Ingredients
- 2 tablespoons olive oil
- 1 pound Japanese or other small eggplant, cut into 1/2-inch cubes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 cup water
- 1/3 cup dry red wine
- 1 bay leaf
- 2 tablespoons white sugar
- 3 tablespoons capers, drained
- 2 tablespoons red wine vinegar
Directions
Step 1
Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
Step 2
Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 60 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat0g | 2% |
| Sodium216mg | 9% |
| Total Carbohydrate8g | 3% |
| Dietary Fiber2g | 8% |
| Total Sugars5g | |
| Protein1g | |
| Vitamin C5mg | 26% |
| Calcium26mg | 2% |
| Iron1mg | 6% |
| Potassium176mg | 4% |
*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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I’ve never had this before and so, I have no idea what it is supposed to taste like. I like it quite a bit, however I have been eating a big bowl of it LOL, until I read that it is a relish type dish. It passed my test.
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Very delicious. I substituted chopped green olives for the capons, I also added soy beans to boost protein for a well-rounded vegetarian meal.
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This was very good! I served it with French bread as suggested. The only addition I made was adding 1/4cup of green olives.
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I made this yesterday because I thought it looked good as I love eggplant. I am not a fan of cinnamon in savory dishes so I cut that back to 1/8 tsp. After letting it sit for 30 minutes I tasted it and was initially disappointed. Too much vinegar, way too sweet, and the cinnamon and allspice were screaming! I decided to refrigerate it overnight and give it another chance while researching other recipes for caponata. This morning I tasted it again and what difference! Wow! I added the olives which another reviewer also did. I probably will make this again but cut way back on the spice, sugar, and vinegar. In my opinion I would like it better without tasting pickled.
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I left out the allspice and cinnamon. Added 1/4 cup kalamata olives cut in half. Added 1/4 tsp red pepper flakes. Omitted the capers and sugar and added 1/2 cup chopped fresh basil. Delish!
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I left out the capers because I’m not a big fan of them. I personally didn’t like the combination of the acidic tomatoes with the cinnamon and allspice. I may try a different variation of this using beans or mushrooms instead of tomatoes.
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I will make this again as a regular side dish and not wait for holiday time. I couldn’t find any Japanese eggplant but I bought a 1 lb small regular eggplant that worked just fine. I had all of the other ingredients. Didn’t need to change a thing.
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This dish is easy and delicious! I added some feta when the dish cooled slightly. I will definitely make it again!
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I added green olives, black calamata olives and whole baby onions. I will make it again and my family loved it. Also so good on angel hair pasta.
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