Ruth's Eggplant Caponata

Name: Ruth's Eggplant Caponata
Total time: 30 min
Yield: 12 份数
Ingredients: 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 bay leaf; 2 tablespoons olive oil; 💧 1 cup water; ⅓ cup dry red wine; 2 tablespoons red wine vinegar; 🍅 1 (14.5 ounce) can fire-roasted diced tomatoes; 🍬 2 tablespoons white sugar; 3 tablespoons capers, drained

成本 $10, 节省 $15

来源: Recommended by CookPal

30 分钟
12 份数
$10

Ruth's Eggplant Caponata

成本 $10, 节省 $15

来源: Recommended by CookPal

30 分钟
12 份数
$10

食材

Vegetables
- 1 pound Japanese or other small eggplant, cut into 1/2-inch cubes
- 🧅 1 onion, chopped
- 🧄 3 cloves garlic, minced
Herbs & Spices
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 🧂 ½ teaspoon salt
- 🧂 ½ teaspoon black pepper
- 1 bay leaf
Liquid Ingredients
- 2 tablespoons olive oil
- 💧 1 cup water
- ⅓ cup dry red wine
- 2 tablespoons red wine vinegar
Canned Goods
- 🍅 1 (14.5 ounce) can fire-roasted diced tomatoes
Other
- 🍬 2 tablespoons white sugar
- 3 tablespoons capers, drained

步骤

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.

Discard bay leaf and let cool for 30 minutes before serving. Serve at room temperature or chilled.

营养成分

每份

🔥

卡路里

1
蛋白质
8
碳水化合物
2
脂肪

💡 This dish is versatile and works well as a side dish or dip.For a heartier meal, serve alongside grains like quinoa or rice.Pre-make and refrigerate it up to 3 days for richer flavor.