Comments on: Eggplant Caponata

By: Jeanine Donofrio

Jeanine Donofrio — Thu, 23 Nov 2023 16:16:48 +0000

In reply to Emily. I'm so glad you loved it!

By: Emily

Emily — Thu, 23 Nov 2023 11:03:16 +0000

In reply to Marysa.

Phenomenal flavours and texture, wow! I didn’t know where I was or what I was doing as I went on a trip around Sicily as I devoured a full serve 😉 what a real divine treat, even just on its own, can only imagine how infused the flavours would be come day 2 or 3 – it would marry beautifully on crispy golden crostini, I thank you for sharing such a beautiful recipe, the only alteration I made was sherry vinegar subd for red wine vinegar, just as good, oh and a few extra garlic (always!) a true flavour explosion all round and cannot wait to share at the next shared table this summer xx

By: Nancy Paulides

Nancy Paulides — Wed, 13 Sep 2023 00:37:50 +0000

Can I freeze?

By: Regina Bishop

Regina Bishop — Tue, 29 Aug 2023 21:32:38 +0000

Hello God bless you
I just made the eggplant oh my God I made it a little different used the skillet for everything even the eggplant but it was so fantastic I can’t believe how great it was I’m definitely going to use your recipes and with God’s help amen I made garden fresh tomatoes crushed and then I made some tomato paste fresh with garlic olive oil and a pinch of Himalayan I also added both types of olives voila

By: Jeanine Donofrio

Jeanine Donofrio — Tue, 22 Aug 2023 13:11:23 +0000

In reply to VSM. I'm so glad you loved it!

By: VSM

VSM — Mon, 21 Aug 2023 20:53:13 +0000

In reply to Frank. Frank, maybe try Jovial or Cappello's brand gluten-free pastas!

By: Frank

Frank — Sun, 20 Aug 2023 23:27:09 +0000

Before my wife was diagnosed with celiac, I put caponata on large pasta shells and baked it with a little extra sauce and cheese. I don’t mind being a gluten free house, but seeing this recipe makes me long for the old days.

By: VSM

VSM — Sat, 19 Aug 2023 04:15:16 +0000

YUM! I have lots of fresh tomatoes and eggplant in the garden, so I chose this recipe to combine both. I have to admit that it was difficult to keep from eating all the roasted eggplant before adding it to the other ingredients…but I succeeded, and it was delicious! We liked to eat it with tortillas chips, as an alternative to the bread.. We also can’t wait to use it as a sauce with meats!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 16 Aug 2023 14:31:16 +0000

In reply to Christine Whittington. Hi Christine, I'm so glad it was a hit!

By: Christine Whittington

Christine Whittington — Tue, 15 Aug 2023 22:05:11 +0000

This is an amazing recipe! I was worried about two things: 1/2″ seemed to be a bit small to dice the eggplant and I thought they over-roasted a bit. And my golden raisins were pretty chewy–they had been in my cupboard for awhile. But it turned out to be absolutely wonderful. In fact, one of the friends we had over for wine-and-appetizers admitted that she photographed the recipe she saw on my kitchen table! I served it with the crostini, as recommended.