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Caponata and Herb Polenta Recipe

Caponata and Herb Polenta

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on November 02, 2012

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    This was great--super easy and very tasty. I was looking for an easy eggplant recipe for a weeknight. I served it with the polenta, but it'd be equally good with bread. I'm going to make a pasta bake with the leftovers. It made a lot more than I thought it would. Yum!

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  • on July 15, 2009

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    wow how good is that i made it tonight and tim and i decieded that we will have the leftovers for dinner tomarrow. this recipe is totally rockin. cant wait to turn all my friends and family on to this dinner. thanks rach

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  • on March 13, 2005

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    I made this in my slow cooker with ease, mixing and matching ingredients from Rick Rodgers' slow cooker cookbook. It sounds like the stovetop version is delicious, but I can tell you that slow cooking this for 6 hours allows the flavors to combine into an amazing melange of flavors. I could taste each ingredient distinctly and I'm in love with my "new" kitchen toy.

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  • on February 13, 2005

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    It was not a 30 minute meal for me, but it was worth the work. Polenta is not sold in my rural area, but grits made a great substitute. Even my kids loved this. I WILL prepare it again.

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  • on December 14, 2004

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    Easy to cook, tastes great, and makes a great meal in itself.

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  • on November 05, 2004

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    When I saw this recipe, it looked interesting. I was excited to try it and did. My husband, was a bit wary because it is made with eggplant, which he thinks comes from another planet...
    I knew it was a hit when he asked me if I would make it again!

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  • on July 18, 2004

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    I only made the caponata and it was sooo good. I am not a big fan of eggplant and I have never had caponata before, but this was so delicious-and healthy too! I serve it over pasta the first night and then heated up in sandwiches the next.

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