Eggplant and Tomato Caponata

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®)
• 1/3 cup red wine
• 1.5 tablespoons capers
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon unsweetened cocoa powder
• 0.5 teaspoon white sugar
• 1 bay leaf

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