Eggplant caponata & burrata on toasted baguette from Gjelina: Cooking from Venice, California (page 125) by Travis Lett

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Notes about this recipe

  • Eat Your Books

    Can substitute golden raisins for dried currants, and balsamic vinegar for pomegranate molasses.

  • prkrgrant on December 22, 2025

    Terrific and absolutely worth the time. Next time I'll likely add a bit more pomodoro and confit garlic than directed, but this is a winner and very easy to prep the caponata ahead of time so you just have to toast the bread and reheat the caponata when you're ready to serve.

  • L.Nightshade on March 08, 2017

    The grill was going, so the eggplant was cooked thereon, instead of in a pan. Nice for a bit of smoky flavor. I made one fairly significant change to the caponata recipe, which is that I added a spoonful of cocoa powder. I just love that bit of earthy depth that cocoa adds. Not wanting to make a decision, I used both currants and golden raisins. No arugula available, so that was not included. Served this on toasted baguette for Mr. NS, on a fork for me. It’s a great combination, works well for a standing appetizer, or a light-ish meal.

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