Eggplant and Tomato Caponata

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)
• 1/3 cup red wine
• 1 1/2 tablespoons capers
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon white sugar
• 1 bay leaf

Directions

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.

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.