Top Rated Eggplant Caponata Recipes

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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Elana's Pantry
http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!
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Edward Giobbi
The Good News Sicily's caponata is a tangy eggplant salad served as a side dish or appetizer. This version adds bits of velvety avocado, full of monounsaturated fats that can help lower cholesterol.
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Cooking Light APRIL 2005
Red wine vinegar balances the slight sweetness of this classic eggplant caponata, featuring eggplant, raisins, tomatoes, olives, and capers. Serve with sliced fresh Italian bread or pita bread.
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Cooking Index
This Mediterranean favorite makes great use of all the vegetables from your summer garden. Making it a day in advance enhances the complex blend of flavors.
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Mario Batali
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of Todd English
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Eggplant Caponata recipe. Ready In: 1 hr 15 min Makes 4 cups servings 104 per serving Ingredients: eggplants, vegetable stock, onions, celery, tomato puree, vinegar, sugar, capers, raisins, seedless
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www.recipesource.com
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Cooking Index
This pasta is nicely balanced with a salad of romaine lettuce, tossed with a Caesar-style dressing and some bread sticks on the side.
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