Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
12
Yield:
2 pints
Ingredients
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.
Nutrition Facts (per serving)
| 59 | Calories |
| 1g | Fat |
| 10g | Carbs |
| 2g | Protein |
