No ImageCaponata

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  1. Nancy Torrisi

    I took a cooking class in Sicily this summer and this was one of the recipes that we made. It is my all time favorite dish using eggplant! Tomatoes were not used in our recipe, but red peppers, zucchini and squash were used in addition to golden raisins, olives, and toasted pine nuts. Massimo also recommended that it be served at room temperature, almost like a salad or relish to accompany the main dish. Either way its a favorite in our home and made at least once a week! Buon appetit!

  2. 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!

  3. 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.

  4. 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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  5. Jenny

    Do I peel the eggplant first?

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