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Eggplant and Tomato Caponata


"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."
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55 m servings 59 cals
Original recipe yields 12 servings (2 pints)

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  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.
  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: 59 calories; 1.4 g fat; 10.1 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 127 mg sodium. Full nutrition

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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

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 ...

Really unique and tasty. Made a meal out of it.

Wow!! This is an amazing dish! So tasty and cozy...perfect for a fall evening. Yum!