Published Jun 19th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 2 pints Calories 58.8

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.

Recipe 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

Cooking Directions

  1. 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. 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

  • Calories 58.8
  • Carbohydrate 10.1 g
  • Fat 1.4 g
  • Fiber 4 g
  • Protein 1.6 g
  • Saturated Fat 0.2 g
  • Sodium 127 mg
  • Sugar 4 g

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  1. Wow!! This is an amazing dish! So tasty and cozy...perfect for a fall evening. Yum!
  2. I really liked the spices used in this recipe. I did add toasted pine nuts and raisins to mine because that's how I remember it being made by the father and his family
  3. Really unique and tasty. Made a meal out of it.
  4. Can't beat the flavour of this sauce. I added some capers and olives to keep it close to the traditional recipe. This is a rich sauce which is even better the next day. This is also a nice side dish for a burrata or fresh mozzarella. Thank you for the recipe.