This recipe produces what seems like a lot of caponata. But then we start using it and bringing it to friends, and suddenly it doesn’t seem like so much. In any case, I need to do something with my eggplant crop and, frankly, making a lot of caponata is hardly more bother than making less. Furthermore, caponata keeps well and is a good addition to any meal, a light lunch with cheese or on the dinner table with grilled meats or fish—it is even lovely with eggs. But you can cut the quantities in half if you like.
Recipe courtesy of Katchkie Farm
Caponata is an authentic Italian dish of stewed eggplant and other seasonings. Chef John Brandt-Lee of Avalon Restaurant uses crispy flat bread as a vehicle for enjoying the savory mixture.
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Caponata is a great farmer's market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It's perfect to make on a weekend afternoon. And it will last all week. Caponata is a thick vegetable relish. Serve it at room temperature with grilled bread, toast or crackers. You can dress it up by crumbling some feta or goat cheese over it. You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.
Caponata, the Italian eggplant and vegetable salad, is one of the most versatile appetizers you can have on hand. It will keep for at least a week in the freezer. Serve with slices of French bread. In case of unexpected guests, toss it with cooked ...
Caponata recipe. Ready In: 80 min. Makes 8 servings 333 per serving Ingredients: eggplants, salt, olive oil, garlic, onions, italian plum (roma) tomatoes, celery stalks, black olives, olive salad, capers, pine nuts, red wine vinegar, sugar, salt