Name: Caponata
Yield: Serves 6-8 as an appertizer
Cuisine: Italian
Ingredients: cut 1 eggplant & 1 onion into ½-in (12-mm) cubes; put the cubes in a big skillet along with 4 minced cloves garlic, a generous amount of olive oil (start with ¼ c/60 ml) & a pinch of salt & pepper; Cook for 15-20 min on medium heat, stirring often. Then add 3 diced Roma tomatoes, 5 T red wine vinegar, 2 T capers, 1 T honey & a bit more salt & pepper. Cook for another 10 min, stirring often. Transfer to a bowl & garnish with pine nuts & basil.

Preparation info

Serves
6-8
as an appertizer

Difficulty
Easy

Appears in

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

About

We often saw this typical Italian antipasto on menus in Sicily. It’s a versatile dish that can easily be made in advance and is great to have on hand. It can be served as an appetizer or to enhance a main course, scoops of it can be served on toasted bread, mixed into pasta, over creamy polenta, or even alongside eggs. It keeps well & some think it’s even better on the second day.

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Caponata

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of