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Caponata ' Eggplant and Lots of Good Things!

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“This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. Check out Caponata Pasta Salad. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.”
READY IN:
50mins
SERVES:
50
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
  2. Add remaining ingredients and simmer for 15 minutes.
  3. Stirring occasionally!
  4. Jar or place in a sealed container and refrigerate over night.
  5. Serve cooled.
  6. Season with salt and pepper if needed.

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