Roasted Eggplant Caponata

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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.

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I don't care if it's authentic. If it tastes fantastic, it gets five stars from me. Roasting and throwing food into a processor is a lot easier than chopping and sautéing. Ina makes things simple and as a mom of two small kids, I appreciate that. This is a great recipe and its good for you too!

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I will admit first that I haven't made this recipe but my Step-Dad was first generation Sicliain and this recipe doesn't look like any coponata I have ever seen. It looks mushy. Also it doesn't have enough paste because the color is bland.

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This is a fantastic recipe and healthy too! Excellent flavours - simple ingredients yet they bring lots of different layers and complexity. I agree with the previous poster - with all the store-bought dips out there, knowing what goes into this one makes it so much better!

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This recipes is full of flavour and easy to make. I love it... just think of all the commercial dips with the preservatives... this is perfect to take to a get together.

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A delicious, full-flavored appetizer! Made this yesterday with the pita bread chips for our martini/Abe Lincoln birthday party (guys came dressed as Lincoln!. Though usually not a big fan of eggplant, I loved it roasted along with the crunchiness and texture of the pine nuts and onion, and the heat and kick of the red pepper flakes. Everyone else loved it as well, even the 'President'! A keeper!

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Very tasty! The sauteed onions and pine nuts give it a great texture by adding a bit of crunch. The flavor reminded me of antipasto, only better!

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Great flavor! I had to change it slightly because I didn’t have some ingredients, but it was still a hit. Make it 1-2 days ahead so the wonderful flavors meld. I substituted sun-dried tomatoes in lieu of roasted red peppers and I left out the pine nuts and capers. My green olives came stuffed with jalapeno, which added a tiny zip of heat. It was delicious on some sprouted grain flat bread tortillas that I cut into crackers, brushed with garlic infused olive oil, then sprinkled with finely graded Pecorino Romano cheese, salt, pepper, baked crackers at 400 for 7-8 minutes or until crisp.

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Ina! This was FANTASTIC!! Thank you for a great recipe!