Roasted Eggplant Caponata

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Very tasty recipe and good for you! .

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Not authentic Italian? Who cares. This dish is marvelous. I reduced the salt by half.

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I have to agree with mromeo that traditional caponata is not what Ina made. I'm not italian but I'm married to one and I know that italian cooking can vary from region to region and cook to cook. Although the ingredients are traditional, except that raisins weren't included, the method of preparation was not. A much simpler (and traditional method is to cut up the veggies and saute them in a large pan. No peeling or pureeing!

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I am so very tired of socalled purists who insist that a food cannot be called authentic unless it follows the time honored traditional recipe. No where does it say "authentic" on this recipe. BTW I don't like eggplant so substituted portebella mushrooms and zucchini and it was fabulous! Guess that really makes me not authentic!

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This is a tasty enough eggplant spread, but I'm not sure I'd tag it caponata. Maybe that's because I'm married to a Sicilian heritage guy who considers this Sicilian orignated dish to be mangled if it's pureed into a dip in a food processor. Not that there's anything wrong with that, as Seinfeld might say, but it is not caponata. For recipes more representative of the genre, look at others on this site Burrell, Chiarello, DeLaurentis and Batali. Now you're cooking; caponata that is. But that doesn't detract from this being a good eggplant spread recipe.

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SO f'ull of flavor!! And your pita chips were wonderful ! I did read other recipes for this dish, but your's appealed to me the most . It was by far, the easiest !! You cook with such ease that I love using lots of your recipes. Thx Ina :

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Excellent! This dish has great flavor and makes a great lunch.

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YUM! And that's even before the flavors have set for a few hours as suggested. Flavor packed. Can't wait to show this one off tonight over at the neighbors - glass of chilled white wine.......awesome!