Top Rated Caponata Recipes

Baby lamb chops
These quick and easy lamb chops are served with an eggplant caponata and topped with a bright and refreshing mint vinaigrette. 
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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.  Click here to see 11 Classic Antipasto Recipes for Summer.
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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
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3.5
Looking to switch up the dips you serve this fall during football season? This eggplant caponata is easy to make, elegant, and great new dip to enjoy when you feel like giving the basics a rest.
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This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.
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This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
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of Cathy Lowe
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International Recipes
CAPONATAsource:Jump up and Kiss me Spicy Vegetarian cooking by Jennifer TrainerThompsonnote:Ancho chili peppers give this traditional italian appetizer a Mexicantwist. The ancho is actually dried poblano pepper, with an earthy, slightlysweet, ...
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International Recipes
CAPONATAsource:Jump up and Kiss me Spicy Vegetarian cooking by Jennifer TrainerThompsonnote:Ancho chili peppers give this traditional italian appetizer a Mexicantwist. The ancho is actually dried poblano pepper, with an earthy, slightlysweet, ...
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CanadianLiving.com
Caponata is a Sicilian sweet-and-sour eggplant relish or salad often served as part of an antipasto platter. It can also be spooned onto toasted baguette slices or used as a base sauce for pasta.
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www.epicurean.com
Cut the eggplant into cubes smaller than 1 inch, put them in a strainer and sprinkle liberally with salt. Stir and make sure each cube is coated. Let sit for 30 minutes while the bitter liquid drains. Rinse well. Put the garlic through a press and ...
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www.epicurean.com
1. Place eggplant in colander, sprinkle with salt and let drain for 1 hour. 2. Heat 2 T oil in large flameproof casserole or dutch oven. Pat eggplant dry and add to the casserole. Saute over medium heat until soft and lightly browned, 10 min. Using ...
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