Roasted Eggplant Caponata
Show: Barefoot Contessa
Episode: Going Local
Rate This RecipeRead users' reviews (28)
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Average Rating:
Total Reviews: 28
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By KarolinaCast
on June 16, 2013
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One more home run Ina ! So delicious ! I did add only one tsp of salt but honestly I could have left it out completely ,it was delicious enough without it. Overall, I will make this again :
By tchrcook
Florida
on June 13, 2013
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Absolutely delicious! And I completely forgot to add the salt and pepper that were the last 2 ingredients. Thank goodness! It's perfectly salty enough with the other ingredients! I will make this again, and I don't even like eggplant!
By ReebsinSeattle
Seattle, WA
on January 17, 2013
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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.
By KHH
McKinney
on August 25, 2012
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We loved it..... Much better the next day. The pita chips sent the flavor over the top...
By ruth_ohara_7129369
Ramsey, NJ
on August 19, 2012
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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!
By queenvictoria209
on May 13, 2012
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Way too salty! I will never make this again!
By SilverLakeJane
on January 30, 2012
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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.
By kelseyewilson
Thomaston, 23
on January 05, 2012
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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.
By bpsmith
Cape Cod
on October 08, 2011
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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
By Birdie Nut
Virginia
on September 06, 2011
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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! ;-