Best Appetizer Recipe

Ruths Eggplant Caponata

A flavorful blend of veggies and spices, perfect served with crunchy French bread.

INGRIDIENT

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

DIRECTION

Step: 1

Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.

Step: 2

Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.

NUTRITION FACT

Per Serving: 60 calories; protein 1g; carbohydrates 8g; fat 2.4g; sodium 216.4mg.

Great taste and easy , these appetizers work for any crowd or gathering . When throwing a Friendly gathering , large or few people , you should don’t forget the appetizers . We’ve gathered of our best appetizer menus that are sure to impress your guests. From dips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .

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