7 Reviews

I just love this! I also put raisins(golden) in along with the capers.

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Rita~ November 20, 2002

I have now made this several times. This is an excellent and versatile recipe--I even froze a bunch of it and have reheated it to serve with pasta or as relish for a main dish. I did leave the skin on the eggplant for color and fiber. I also added a bit of white wine. thanks for posting!

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spatchcock April 15, 2004

This caponata was excellent. Very fresh tasting and had lively flavors. I skinned the eggplant because I don't like the toughness the skin sometimes has. Skipped the anchovies, although next time, I might get brave and try them. I served this on lightly toasted sliced baguette. Made a perfect light supper with a chilled bottle of white wine. Thanks 1Steve.

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ratherbeswimmin' September 24, 2003

This is fabulous. It's the kind of recipe that says, "Take me home and make me yours." That each cook needs to think about how to make it special for him or her. I'm sure I will make it many times - I really needed a good eggplant recipe - and will change it around many different ways. Thank you very much for sharing this recipe with us, and also for the detailed explanation of how to use the caponata. I do have one question: the ingredient list calls for balsamic vinaigrette. Is that the same as balsamic vinegar? I used balsamic vinegar, and it seemed all right. Anyway, thank you. For many good recipes.

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mianbao February 04, 2014

Never tried Caponata before but was making Jo Mama's spaghetti and my wife asked me to do a veggie dish starter. Made it as per recipe but didn't have any capers - chopped gherkins worked really well. Anyhow back to the review. My only criticism is that the Caponata was too greasy this was easily resolved next time of making by slicing the aubergine, laying the slices on a paper towel, lightly salting it then place a plate with some weight (cans or cookbooks) on top for at least 30 mins. This drains the water you can then fry the aubergine in loads less oil or better still bake in the oven till just brown.

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Triedandtested May 16, 2006

We had this for a Thanksgiving side dish, and it just gets better and tastier the more it is reheated as leftovers. So far I have had it in a turkey sandwich, alone cold, or warm on a piece of garlic rubbed french bread. All equally delicious, and great flavor. I did not have oregano so I subbed Italian herb seasoning instead (dried) and did not add so much balsalmic vinegar, probably only about 1/3 cup? I used aged balsalmic vinegar though, so that might have changed the consistency a bit. Great recipe!

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hellokitty November 26, 2005

An excellent recipe. I have tried 3 different caponata recipes and this is by far the best. This is a wonderful recipe for gardeners who are trying to use up their fresh produce. The only changes I made was to use fresh tomatoes from my garden and just let it simmer a little longer to achieve the correct consistency and add more anchovies. I have frozen some of this recipe and it reheats well. It is great on toasted rye or french bread and over pasta. The anchovies are a must! Thanks for a great recipe. Valdez

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Gardengirl July 21, 2004
Eggplant (Aubergine) Caponata