No ImageCaponata

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  1. Liz

    I made a very similar recipe, 2 weeks ago with my 2 small CSA eggplant and good golly, it is great! Best thing I’ve done with eggplant ever!

  2. Rosanna

    I suggest cook celery first, simply boiling it in salted water and set apart. Then fry the eggplant, diced bigger than in the pictures. Put the fried eggplant on paper and set apart. In a skillet with not much oil, fry the onion. When the onion is tender, add eggplant, celery, olives, capers, tomato. Stir well and adjust salt. At the end, add one big spoon of sugar and add vinegar, according to your taste. Cook one minute, stirring. This is my mother’s caponata, directly from Sicily.

  3. Marian Hodges

    I am thinking of leaving the olives uncooked so they will retain their texture. I also may leave 1/2 of the diced tomatoes uncooked to retain a crisper taste and flavor. Have you tried to incorporate any uncooked ingredients?

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  4. Jenny

    Do I peel the eggplant first?

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  5. Anne

    Do you think it would be possible to can this, or would that damage the flavor? I would love to be able to make a huge batch when all the ingredients are in season this summer.

    Yes, as long as everything (including the basil) is cooked, and you pressure can it. Water bath canning will be insufficient. ~Elise

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