Ruth's Eggplant Caponata You Have To Try
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| Ruth's Eggplant Caponata |
A flavorful blend of veggies and spices, perfect served with crunchy French bread.
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
Instructions :
| Prep : 20M | Cook : | Ready in : 1H10M |
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Notes :
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