Eggplant and Tomato Caponata

4.8
(4)

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.

2
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
12
Yield:
2 pints

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®)

  • 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

  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
1g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 59
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Sodium 127mg 6%
Total Carbohydrate 10g 4%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 2g
Vitamin C 4mg 20%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 259mg 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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