Roasted Eggplant Caponata

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This was great! It was very flavorful. The only thing I modified was to add less salt when I saw some of the other reviews. It's a great option for an appetizer when you're looking for something vegetarian, light, and fairly healthy. The flavors have continued to meld overnight, so it's even better on day 2. I think this would also be good spooned over pasta, chicken, or a light fish.

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We loved it..... Much better the next day. The pita chips sent the flavor over the top...

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What I did was peeled the eggplant, sliced thick, roasted in the oven along with a red bell pepper and a large onion, halved. Took it out and coarsly chopped it (no processor. Then I combined the rest of the ingredients, less salt. It was great! Thanks Ina!

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Way too salty! I will never make this again!

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Love this recipe, color is great with enough red bell pepper and mix in some chopped Kalamata olives. Remember to only coarsely chop the ingredients. Also, don't over cook the eggplant or you may get the mush. The tomato paste and red wine vinegar also give it color but don't get too heavy handed with the tomato paste. Also, I use basil instead of parsley or add parsley to taste because it can also over-power all the wonderful layers of flavor. Also, I like to grill my own bell peppers to soften them to the right texture instead of the jarred too to add a freshness to the dish.

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This is great, especially on pita bread or whole grain toast! The only thing I did not have on hand was the pine nuts. I overcooked the eggplant, so it was quite mushy, but it still had delicious flavor. I used the big, green olives at the olive bar and about a half cup of parsley. I will definitely be making this again!! Thanks Ina, I always love your recipes.

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I followed the recipe almost exactly, I cooked the eggplant for 40 minutes, coursley chopped in the food processor and added the rest of the ingredients except the red wine vinegar, i didn't have any so I used red wine instead, salted and peppered to taste because of the capers. O.M.G. This is awesome, I'm going to a party in two weeks and I will be bring this! Ina is such a great cook and her recipes never fail. Thank you

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I LOVE Mediterranean food and this dip is DELICIOUS! Takes a bit of time, but well worth it! I used toasted whole wheat pitas and it was awesome. Even my husband loved it! ;-

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I did not like the bland color and look of this dish!! It made it very unappealing for me.

I also thought it was too 'tangy' or 'vinegary' or 'salty' or something like that. We served it with slices of crusty bread.

My mom really enjoyed it though and she even wanted to bring it to a dinner party with some relatives, but I insisted that we NOT. I just really DIDN"T like it at all and didn't have the confidence in this dish despite.

I do love Ina's recipe called "Roasted Eggplant Spread". It's similar to this recipe but a lot milder in its flavors and I thought much more delicious.

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This was a delicious dip! The pine nuts are a must - they're a great addition. However, I did find this a bit too salty like other reviewers. With the olives, there's no need for so much salt. I cut the salt in half.