Ruth's Eggplant Caponata

4.4
(10)
9 Reviews
2 Photos

A flavorful blend of veggies and spices, perfect served with crunchy French bread.

Submitted by RuthE
Updated on June 19, 2020
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 10 mins
Servings:
12
Yield:
12 servings
Jump to Nutrition Facts

Ingredients

  • 2 tablespoons olive oil

  • 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 (14.5 ounce) can fire-roasted diced tomatoes

  • 1 cup water

  • ⅓ cup dry red wine

  • 1 bay leaf

  • 2 tablespoons white sugar

  • 3 tablespoons capers, drained

  • 2 tablespoons red wine vinegar

Directions

  1. 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.

  2. 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
2g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 60
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 216mg 9%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 1g 2%
Vitamin C 5mg 6%
Calcium 26mg 2%
Iron 1mg 6%
Potassium 176mg 4%

* 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.

You’ll Also Love

Spanish Green Beans and Tomatoes
28 Ratings
Bangan ka Bhurta (Indian Eggplant)
30 Ratings
Swiss chard, garbanzo beans and cherry tomatoes on white platter
Swiss Chard with Garbanzo Beans and Fresh Tomatoes
331 Ratings
Eggplant Tomato Bake
253 Ratings
Slow Cooker Mediterranean Stew
150 Ratings
Jersey Fresh Stewed Tomatoes
33 Ratings
Eggplant and Tomato Caponata
4 Ratings
Zucchini Saute
181 Ratings
Instant Pot® Charro (Refried Beans)
78 Ratings
Spinach with garbanzo beans in skillet
Espinacas con Garbanzos (Spinach with Garbanzo Beans)
450 Ratings
Easy Caponata
7 Ratings
close up view of Italian Peas with onions in a white baking dish
Italian Peas
597 Ratings
Summer Vegetable Ratatouille
166 Ratings
Chili-Roasted Kale
54 Ratings
Stewed Tomatoes Spiced with Mustard
3 Ratings
Rutabaga Oven Fries
38 Ratings