Sweet-and-sour eggplant, celery, tomato, and caper relish (Caponata) from Mediterranean Hot and Spicy: Healthy, Fast, and Zesty Recipes from Southern Italy, Greece, Spain, the Middle East, and North Africa (page 67) by Aglaia Kremezi

  • Aleppo pepper
    Buy Now
  • slivered almonds
  • Show all ingredients...
  • Serves : 6-8

  • EYB Comments

    Can substitute Maras pepper or hot red pepper flakes for Aleppo pepper, celery for leaf celery, brown olives for green olives, sugar for honey, and pine nuts for slivered almonds. You may use the All-purpose Greek tomato sauce recipe on p. 22. See recipe for olive suggestions. Prepare at least one day in advance.

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

  • Eat Your Books

    Can substitute Maras pepper or hot red pepper flakes for Aleppo pepper, celery for leaf celery, brown olives for green olives, sugar for honey, and pine nuts for slivered almonds. You may use the All-purpose Greek tomato sauce recipe on p. 22. See recipe for olive suggestions. Prepare at least one day in advance.

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.