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"This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic,..."

Ingredients: eggplants, diced tomatoes...

"This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are..."

Ingredients: ground cumin, aubergines...

"Great with crusty bread, or BBQued lamb or chicken. Prep time doesn't include degorging or cooling time."

Ingredients: eggplants, olive oil...

"A new use for extra eggplant...a cake that starts out with cake mix, pudding mix and yes...EGGPLANT!"

Ingredients: cinnamon, cloves, eggplants...

"Here's a very tasty and attractive jar of garden goodies to keep or give as gifts."

Ingredients: cucumbers, eggplants...

"My mother absolutely loved this caponatina (or caponata - I believe the distinction is in how finely you chop the components), Although she became disabled, she would patiently wait for eggplants to go on sale, buy up a bunch, and invite me over to prepare this recipe. We would freeze it in small containers to have throughout the year as a treat,..."

Ingredients: eggplants, green olives...

"An old favorite in Russia, this dish calls for large purple-globe eggplants. Instead of cooking them over an open flame as described below, you can use the oven: Place the eggplants in shallow baking pan, and place under the broiler. Broil, turning every 5 minutes, until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty..."

Ingredients: coarse salt, extra virgin olive oil...

"A garden's sweet delight preserved in a jar for the rest of the year.
I made Chef #724631 Caponata from Loni Kuhn's S.f. Cooking Class with many changes for canning that I decided to post this recipe.
For quick prep work use the food processor to chop the veggies pulsing to the size you enjoy. I go small so you get a nice mix of all when scooping up with fresh grilled..."

Ingredients: fresh Italian parsley, fresh ground black pepper...

"The amounts are approximate. Be prepared to add more of everything.
They is actually very little preparation to do - it's mostly waiting so don't be put off by the times. The hardest part of the preparation is sterilising the jars."

Ingredients: eggplants, extra virgin olive oil...

"Each slice of this stuffed bread is a small taste of Mediterranean flavors. An exciting way to dress up a loaf of French or Italian bread. It is a bit time consuming, chopping and sautéing but well worth the effort."

Ingredients: dried rosemary, eggplants...