Eggplant Caponata

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

excellent~~~~!!!!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I cannot even begin to explain to you all how wonderful this dish is! I cannot stop myself from eating it right out of the pan!
Everyone I make this for raves about it.
I find that the cooking time is longer, but it is well worth the 30 minutes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this for a dinner party, and it was a big success. It traveled very well, and was ready to eat as soon as I walked in the door. My boyfriend didn't like something in the recipe, but most everyone else loved it. Pine nuts were $16/bottle at my store, but I was thrilled when I found them in the bulk nuts section! I got the amount I needed for less than $2! Also, I made the tomato sauce in the recipe, and had the leftovers with pasta the next day. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made this twice and really like it a lot. The cinnamon is a genuine Sicilian touch, and the cocoa is inspired. It improves in the fridge and is amazing on crostini and under a poached egg for breakfast... being a localvore from Massachusetts, I used "Craisin" dried cranberries in place of currants.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love caponata, have made and eaten it for years and this recipe takes it up a notch with the addition of cocoa powder and cinnamon. Although unconventional in other recipes, the addition of these ingredients deepens the flavor and makes the entire dish more complex tasting. While it was good the first night, the second day (like most things of this nature was superb! Thanks Mario for taking this to the next level.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this dish last night from my new Mario Batali Simple Italian Food cookbook. I felt I had dined at my favorite Tunisian restaurant - Moon of Tunis in LA. He explained in the book that this recipe comes from Sicily which is closer to Tunisia than to Milan - thus, strong Tunisian influence.

In the cookbook, he used different measurements: half the sugar, half the pepper flakes; 3/4 cup tomato sauce - I added even more; I used Lulu's Fig Balsamic which complemented the currants and made it have less sour - loved it! The secret is truly in making the tomato sauce from his recipe. Oh....yes....the eggplant does need at least four cloves garlic and he did have that in the book. The secret of the tomato sauce is that the carrot adds a subtle sweetness that tomato needs and also, a golden color. It's great on toasted baguette by itself. As one other reviewer stated - adding more olive oil could never displease Mario....I did.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Exactly how do you make authentic eggplant CAPONATA without capers?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I played around with the given measurements a bit. Specifically, I took some liberties with the extra virgin olive oil (something Mario definitely doesn't frown upon and the dish came out amazing. I'll definitely make this again. If you've ever been to Pizzeria Mozza, this caponata tastes pretty close to the one they offer on the menu. At Mozza I remember there was also some garlic mixed in for an additional kick.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

love the combination of flavors, but, with the only liquids being 1/4c of tomato sauce and 1/3c balsamic...what exactly are we supposed to boil? the eggplant sucks both of these babies up immediately. i added more tomato sauce and it was fine. LOVE pine nuts and currants together, and the light indiscernable chocolatey taste was awesome.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

excellent