Eggplant caponata (Caponata di melanzane) from Molto Italiano: Simple Italian Recipes for Cooking at Home (page 426) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • annaschmidt on April 26, 2014

    The flavor of this is great, but I wanted my eggplant to be VERY soft, so I cooked everything a lot longer at the end. Probably an extra 20 minutes. To keep it from burning in the pan, I had to periodically add more liquid. In total, I added about 1 1/2 cups of extra liquid, including 1/4 cup more tomato sauce, 1/4 cup of white wine, and 1 cup of water. It was finished when the eggplant was as soft as I wanted, and the extra liquid had cooked off.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.