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®)
-
⅓ 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
-
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.
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 | 3% |
Vitamin C 4mg | 4% |
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.