Caponata

I peel the eggplant (leaving small strips of the peel on) and cut it into 1" cubes. Lay them on a large baking sheet and toss with 1 tablespoon olive oil. Roast in a 425 degree oven for 10 minutes. After 10 minutes remove from the oven and turn or stir the pieces. Back I. The oven for about 20 minutes more until the eggplant is tender and some of the pieces are caremelized. Cool slightly before priceeding with the recipe.

I made this but don't roast the eggplant separately. I chop all the veggies and slow roast them all in a pot. Roasting until tender. One day I accidentally left the pan on low for far too long- The bottom was deliciously caramelized. I was going to toss but my wife, the Sicilian, said "scrape it up and mix it together". It was even better. I also add pine nuts once its cooked.

I have a recipe from my Great Grandmother that is just delicious. I cube my eggplant and fry them in Olive oil until golden brown. Then I also sauté onions red, green and orange bell peppers along with celery. Keep your olive oil and veggies together. I boil on the stove one half cup of red wine vinegar one half cup of water and one half cup of sugar. This makes a syrup to add to the mixture. Also 1 cup of tomato’s

I love caponata. You don't need to roast the eggplant though, you can saute it with the garlic and onions and brown it a little. I also love to add golden raisins to the sauce. It adds a nice look and little pops of sweetness to the sauce.

Great recipe. Cutting and prep takes time, and steps just take time- but very easy... so well worth it. My favorite restaurant serves eggplant caponata over a bed of green beans, with a lovely salmon fillet on top--- it is to die for. Amazing combination of flavors. This recipe is delicious. I doubled batch, and freeze several containers. Really yummy.

I've been making Caponata & canning it as my Mother did for years. I use a good tomato paste! Never tomatoes, garlic or peppers. Peppers tend to overwhelm the rest of the ingredients. This is a classic recipe from the Agrigento provence of Sicily.

This is by far the best caponata recipe I have ever made, and I've made quite a few! The roasted eggplant is a brilliant touch. The only modification I would offer is toasting 1/3-cup of pine nuts and adding to caponata as it come off the stove.

Lovely recipe. I double and freeze a batch for future enjoyment! Great for breakfast with an egg. Ms. Shulman is a master!

I used to buy Progresso caponata in little cans for a quick appetizer--it seems to have vanished--but this is much better. I too cut the sugar by 2/3, roasted 1 inch cubes tossed in olive oil at 425, turned once. It was done in under 15 minutes (but it was white eggplant, a little softer than purple) and added close to the end because it was so soft. Excellent on Carr's Water Crackers for snacks with drinks.

Ha-ha, Barbara, in the 80s I constructed a caponata recipe from the ingredients listed on that small Progresso can.

We roasted two small eggplants at 425 for 20 min, then cut it into cubes unpeeled and cooked on the stove before adding other ingredients. You could also peel it, cut it up, and roast it in cubes. It was dry with just fresh tomatoes, so I added a few canned plum tomatoes with a little juice. Also, I added some golden raisins near the end of the cooking time and garnished with chopped parsley and basil.

Can I just say, “roast the eggplant” is not a terribly helpful instruction in a recipe. Roast it how? Whole? Chopped? With oil? At what heat? For how long?

It’s a perfect side dish during Passover. It tastes great On matzah.

Never peel eggplant! If you do it becomes mushy!

This recipe is brilliant! Best with garden fresh tomatoes. My humble addition is to cube the eggplant and throw on an electric grill with wood chips, which adds a subtle and heavenly smokiness.