Ingredients55 m servings 59 cals
- 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.
Per Serving: 59 calories; 1.4 g fat; 10.1 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 127 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...