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My review
Ruth's Eggplant Caponata
RuthE
"A flavorful blend of veggies and spices, perfect served with crunchy French bread."
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Ingredients
1 h 10 m servings 60 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- 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.
- 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: 60 calories; 2.4 g fat; 8 g carbohydrates; 1 g protein; 0 mg cholesterol; 216 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
12/6/2016
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 ...
Most helpful critical review
10/13/2016
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 u...
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12/6/2016
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 ...
10/13/2016
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 u...
10/11/2016
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!
9/11/2016
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 tast...
9/9/2016
This was very good! I served it with French bread as suggested. The only addition I made was adding 1/4cup of green olives.
9/9/2016
Very delicious. I substituted chopped green olives for the capons, I also added soy beans to boost protein for a well-rounded vegetarian meal.
9/2/2016
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...