Roasted eggplant caponata from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 38) by Ina Garten

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

    Refrigerate for a few hours.

  • anya_sf on May 02, 2019

    I made 1/2 recipe using a smaller eggplant, which still made a lot. Made one day ahead. The caponata was very good, especially with pita chips.

  • Aggie92 on December 30, 2016

    Delicious! This only thing I did different was to whizz up the onions with the eggplant in the food processor. Next time I will make sure to use a good briny green olive to give the dip a little more depth. My green olives were rather mild and got lost in all the other ingredients. Loved the occasional bite of toasted pine nut. Made one day ahead and served with an assortment of crackers and Melba toast.

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.