Eggplant caponata from Williams-Sonoma Essentials of Mediterranean Cooking: Authentic Recipes from Spain, France, Italy, Greece, Turkey, The Middle East, North Africa by Dana Jacobi and Charity Ferreira

  • capers
  • celery
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  • EYB Comments

    Caponata needs to be made at least 2 hours or up to 24 hours before serving.

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Notes about this recipe

  • Eat Your Books

    Caponata needs to be made at least 2 hours or up to 24 hours before serving.

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