Spicy Eggplant Caponata

This spicy eggplant dish makes a unique and flavourful appetizer.
Ingredients
Preparation
- In frying pan, heat oil over medium heat. Add the next 4 ingredients and sauté for 4–5 minutes, or until onions have softened.
- Add eggplant, sugar, cinnamon and cocoa powder. Cook for an additional 5 minutes.
- Add Herbes Provençales, tomato sauce, balsamic vinegar, Sea Salt and Pepper. Bring to a boil, reduce heat to medium-low and simmer for an additional 5 minutes.
- Remove from heat and cool to room temperature before serving. May be stored in an airtight container in the refrigerator for up to 10 days.
Nutritional Information
Per serving: Calories 190, Fat 15 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 15 g (Fibre 5 g, Sugars 9 g), Protein 2 g.