Caponata

In this well-known Sicilian dish, eggplant, bell peppers, celery and onions are cooked separately so that they retain their individual character, then these ingredients are simmered together with tomatoes in a sweet-and-sour sauce. Caponata tastes best the day after it is made, once the flavors have had a chance to blend and mellow. It keeps well in the refrigerator but should be brought to room temperature before serving. Accompany it with crusty sesame seed?topped Sicilian bread for soaking up the fragrant sauce. Caponata can be served hot or cold, as an antipasto or a side dish.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Caponata
Review 1 for Caponata
4 out of 5
4 out of 5
Planne
September 2, 2014
Would You Recommend? Yes
0points
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Best made ahead
September 2, 2014
Easy, flavorful, and made an "eggplant hater" a lover of this dish. Served it over simply grilled Potlach seasoned salmon, delish!!! Best to prepare ahead of time and let sit, to blend all of those yummy flavors! 2nd time, I used bacon fat, less nutritious , maybe,,,,,,,,,,
Review 2 for Caponata
4 out of 5
4 out of 5
cab83
,Pittsburgh
,PA
September 24, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Delicious!
September 24, 2012
Individually frying all of the vegetables is time consuming, but worth it! Great sweet and tangy flavors, and a nice way to serve eggplant to those who might otherwise shy away from it.
Pros: Impressive, Will Make Again
Cons: Lengthy