Preparation info
  • Makes about

    6 cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

If you are familiar with this Italian eggplant appetizer only in its canned or bottled form, you will probably be delighted to know that you can make your own during the season—summer and early fall—and freeze it successfully. We tried many recipes before we settled on this flavorful version in which the vegetables remain fairly firm, not softened to a near puree, as is sometimes preferred.