Print Recipe

Eggplant Caponata




  1. Trim and peel eggplant, then cut into 1/2 inch thick slices. Salt slices and put on a plate between 2 paper towels. Weight down, and let stand 1-2 hours.
  2. Cut eggplant into 1/2-inch cubes.
  3. Combine all ingredients in crockette.
  4. Cover and cook for 5 to 6 hours.
  5. Serve with crostini or crackers.

Caponata is best the next day.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips