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This is without question a wonderful dish. The same taste as one I often have at an Italian Resteraunt in Oakbrook, IL.
This turned out well. It is very good. I had to guess at the amount of eggplant since I have the small slender kind and most recipes are for the larger type. I will certainly make this every year.
We shop at a quaint Italian store and bakery but we don't go often since it's such a long drive. I buy canned caponata there but now that I have this recipe, I make it myself and we can have it more often. This recipe is spot on! Thanks so much!
This recipe was outstanding! I was looking to duplicate something from our childhood, and was wonderfully surprised when this turned out even better!
I loved this recipe. I've always wanted to can caponata and now I can! I will use this every summer to use up all the eggplant in my garden. Thanks!
Not bad at all. I canned it and got 8 half pints. My only complaint is that the color of the caponata turned grey (from the red onions and eggplant peel?). It just doesn't look very appetizing. Otherwise it's very good.