Caponata from Vegetable Love: Vegetables Delicious, Alone with Pasta, Seafood, Poultry, Meat and More by Barbara Kafka and Christopher Styler

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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

  • MsMonsoon on May 01, 2023

    First time making caponata and I made a double batch. I love that this recipe says it will keep for weeks in sterilized jars. I ate this hot with some couscous with preserved lemon, but it was also great on slices of sourdough. A bit sweet but that could be because I ran out of red wine vinegar and used some balsamic, and extra raisins. This uses peeled eggplants. In my caponata exploration, I may next try a recipe that uses unpeeled eggplant, and some red peppers. But this recipe is a keeper. I used globe eggplants, but a friend tells me that Japanese eggplants make for a silkier texture.

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