Ruth's Eggplant Caponata Recipe

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.

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.