Vegetarian Eggplant Caponata

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GMT - 12 Hours Vegetarian Eggplant Caponata

Post by Bao on Sun Oct 30, 2016 5:33 pm


Eggplant Caponata

2 tbsp olive oil
1 pound Japanese or other small eggplant
  cut into 1/2 inch cubes (about 4 2/3 cups)
1 onion, chopped (1 cup)
3 cloves garlic, minced
1 tsp dried oregano
1/4 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1/2 tsp black pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup water
1/3 cup dry red wine
1 bay leaf
2 tbsp sugar
3 tbsp capers, drained
2 tbsp red wine vinegar

Reduce the heat to medium.  Add the tomatoes, water, wine, and bay leaf. 
Simmer, stirring frequently, until the eggplant is tender and the mixture is
thickened, about 13 to 15 minutes.  Remove from the heat.  Stir in the sugar,
capers, and vinegar.  Let cool for 30 minutes.  Discard the bay leaf.  Serve
at room temperature or chilled.   YIELD:  12 Servings.

Cinnamon - The Gourmet Girl

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