Caponata
Show: Secrets of a Restaurant Chef
Episode: The Secret to Grilled Steak
Rate This RecipeRead users' reviews (34)
- Recipe categories: Zucchini, Eggplant,
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Average Rating:
Total Reviews: 34
Showing 11-20 of 34
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By krsstl_1838395
Kearney, NE
on August 07, 2011
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I cook quite a bit, quite often Italian. Somehow I have gone my whole life without ever eating or making Caponata. I just finished making Anne's recipe and it is absolutely fantastic. It could almost make a vegetarian out of me. I didn't adapt anything in the recipe, other than I used flat leaf parsley because there was no mint available. I enjoy Anne's show so much and her recipes truly are fantastic!
By sunshineatnight
on July 30, 2011
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OMG!!! I love this recipe! I can't stop eating it! Sooo good!!
By hlc_davis
on April 19, 2011
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awesome!!!! SOOO good after it sits for a day or so
By seamunkys
on March 29, 2011
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Made this the other day and it was AWESOME! I served it on toasted baguette with baby arugula and burrata cheese...to die for! The only changes I made were that I omitted the zucchini (got some zucchini haters in the family and added parsley instead of mint. Delish!
By bkidman_2103759
South Weber, UT
on March 27, 2011
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I had an eggplant I needed to use in the fridge and I saw her make this on the show. Made it and couldn't wait to eat it. The smell was amazing and the taste was even better.
Love, love, love Anne and her show. Her enthusiasm is infective and addictive.
By jimb_1720500
Covina, CA
on March 15, 2011
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Fantastic! Everyone raves and raves for more. We love Annes show! Also, thank you so much for including the video. Not many do and I realy appreciate it!
By noodlesandstuff
on March 12, 2011
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I can not put into words the extent to which I love this recipe. It brings me back home, where we have a similar tasting [though made in a completely different manner] dish called tcharmila. I woke up the next morning craving it, and as others have noted it is even better the next day. DEFINITELY toast some sliced bread to have with it! It's better on top of bread than just simply with a spoon.
This is probably the best comfort food, and I'll be making it very often and especially when I feel homesick. I couldn't find zucchini for some odd reason so I substituted yellow squash and I might even do so intentionally from now on.
There is no one worth watching on food network other than Anne Burrell, and those who pass on making her recipes for shallow reasons are truly missing out. I hope they keep her on for years to come and move her Sunday show to later in the day than 8am.
By mountaingirlupnorth
North Conway NH
on March 11, 2011
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This recipe rocks! I made it last night and it was really good, but I let it marinate overnight and today the flavors are wonderful! You can taste the complexity of the flavors when you eat a bit of the veggies--wow! I had the caponata on hard rolls, but I can see using it like a bruchetta or as a side. Thanks, Anne!
By mydadscheesecake
Cherry Valley, CA
on March 09, 2011
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This is a wonderful recipe. Of course I LOVE Anne and her take on this is very Tuscan.
By paisleysbabs_93...
on March 05, 2011
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Made a few changes ,left out the fennel as I tried it in a recipe once and didn't care for the taste, might try it agin though,left out the nuts and mint as I didn't have them and added more paste and water along with mushrooms,turned out more saucy but I put it over top of Polenta and it was yummy. Love to watch Ann she explains everthing so well, and makes you smile everytime you watch.