In contrast to other recipes, this fruit cocktail contains butter. The difference is real!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 2 pints |
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®)
- ⅓ cup red wine
- 1 ½ tablespoons capers
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon white sugar
- 1 bay leaf
Instructions
- 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.
Reviews
Wow!! This is an amazing dish! So tasty and cozy…perfect for a fall evening. Yum!
I really liked the spices used in this recipe. I did add toasted pine nuts and raisins to mine because that’s how I remember it being made by the father and his family
Really unique and tasty. Made a meal out of it.
Can’t beat the flavour of this sauce. I added some capers and olives to keep it close to the traditional recipe. This is a rich sauce which is even better the next day. This is also a nice side dish for a burrata or fresh mozzarella. Thank you for the recipe.