Recipe By RuthE
Rating
Published Jul 14th
Prep 20m Cook 20m Additional 30m Ready In 1h 10m
Servings 12 servings Calories 60.3

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

Recipe 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

Cooking Directions

  1. 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. 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

  • Calories 60.3
  • Carbohydrate 8 g
  • Fat 2.4 g
  • Fiber 2.1 g
  • Protein 1 g
  • Saturated Fat 0.3 g
  • Sodium 216.4 mg
  • Sugar 4.7 g

Reviews

  1. I added green olives black calamata olives and whole baby onions. I will make it again and my family loved it. Also so good on angel hair pasta.
  2. This dish is easy and delicious! I added some feta when the dish cooled slightly. I will definitely make it again!
  3. 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 the other ingredients. Didn't need to change a thing.
  4. 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 using beans or mushrooms instead of tomatoes.
  5. 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!
  6. 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 tasted it and was initially disappointed. Too much vinegar way too sweet and the cinnamon - Read more ...
  7. This was very good! I served it with French bread as suggested. The only addition I made was adding 1/4cup of green olives.
  8. 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. 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 dish. It passed my test.

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