I've had caponata at a friend's and it was the best thing I tasted, trying to make this myself has been a big let down. There really are good ones that speed things up and sometimes its the difference between making something and just not so why be doctrinaire about it when a resource is easily available? Add eggplant, onion, and garlic cloves. I am such an eggplant fan! This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. What an eye! Simple but flavorful, this fluffy rice is the perfect accompaniment to all manner of dishes, from big holiday roasts to simple weeknight proteins. This year I tried Laura Zavans recipe. I made a caponata (not this recipe) some years ago and it was oily and no one at the party I hosted touched it. exact tastes. There are variations of this tasty eggplant salad. Our favorite lunch is a nice thick slab of rustic bread, grilled, with a slather of good goat cheese, topped with caponata. Once the eggplant is fully roasted, it's added to the pan with the rest of the ingredients which have been braising to create a tasty, sweet and sour base or sauce. dried' tomatoes in Not ur fault but I guess next time I would peel the eggplant. The longest part was waiting over night Add the onions, bell pepper, and celery. Make our Sicilian-inspired caponata recipes for a veg-packed feast. Simmer on medium-low heat for 10 minutes. I was recently at a dinner party with some Italians who told me no one in Italy uses jarred sauce, so I wondered who bought all those jars Ive seen in Italian grocery stores? tomatoes next time. The fennel addition makes it feel a bit Provencal but it is so good. Do you think the smaller, younger ones, or smaller varieties work better for caponata? It was so good that I bookmarked the recipe in her excellent cookbook, Coming Home to Sicily. You deserve it! Remove the leaves from the celery branches and cut the branches into 1/2-inch (1,25cm) thick slices. For all recipes, visit ushere. celery with fennel I used an aged balsamic white vinegar and used less sugar and itnhas a nice refined flavor. I always forget to make companata even though grandpa always made it along with his gardeniera! Here's what you'll need: Typically, capontata starts with frying cubed eggplant in a bit of oil until browned. Question - is anyone else nervous about the recommendation to leave this at room temperature for 8 hours? Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. So many recipes in there that my grandmother used to make. Preheat oven to 400. There are plenty of options with this warm roasted eggplant salad: scoop it up with some grilled bread, toss it with pasta, or serve it on top of polenta. The levels of sweet and sour in caponata vary from household to household. And the queen of them all:la caponata! I think they call them Spanish olives or Manzanilla olives, in the U.S., which are carried in supermarkets. I checked out the Salsa Pronto recipe as well. I like this because it gives really good tomato flavor and I dont have to deal with the added sugar and other flavors that commercial sauces so often use to enhance the flavor. Serve it on baguette slices or crackers. Roast the eggplant, allow to cool and chop coarsely. On the question of canned tomato sauce: I kind of compromise, especially in the winter when tomatoes are not good in New England. Meanwhile, combine the onion, celery and 60ml oil in a saucepan over medium heat and stir until vegetables are softened (5-7 minutes). Top with basil and parsley. About salting aubergines, not only are they not bitter anymore but salt makes them soft, and I want my little cubes to stay a bit firm. Every flavor of Sicily, and summer, were concentratedin each forkful, and I couldnt stop eating it. towards the end of Drain if necessary. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. A vegan Italian dish with a deep, layered umami base that's rich like a stew. Restaurant recommendations you trust. And pine nuts for texture. Nothing complicated, but delicious. everyone who helped I used sunflower oil but you can use a good-quality peanut or canola oil for frying. I'm currently mixing it with other ingredients to save it in a spaghetti sauce. ), but my golly was it worth it. Olives, capers, basil and pine nuts makes it special. Rinse eggplant in a colander under running water, then squeeze dry in small handfuls. Get our best recipes delivered to your inbox. Fabrizias blog is fantastic! Glad you liked the ice cream! But if you can get it from a producer or a reputable vendor, thats the best option for sure. Directions Step 1 Bring a medium pot of water to a boil. All products are independently selected, tested or recommended by our team of experts. I got to visit a few years back and still remember it as one of the best weeks Ive spent in, wellyears. Merci. Left it on low for a few hours covered and viola! Roast in 400 degrees F heated-oven for about 25 to 30 minutes or until fully cooked and tender. One addition to caponata that Ive seen are raisins, which are used in Sicilian savory cooking. Pat dry with paper towel). David, wouldnt it work if I just toss the eggplant pieces in olive oil, spread it in a large pan and roast them? Full of eggplants and Sicilian recipes: the ones my grandmother tough my mom to feed her only figlio maschio/son. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes. Easy and delicious! Pit and halve 1/2 cup Castelvetrano olives. (Especially since she avoids adding green peppers, which ruin many caponata recipes for me.) Add capsicum and eggplant, cover and cook, stirring occasionally, for 10 minutes or until soft, season to taste with sea salt and freshly ground black pepper. I add raisins and basil to mine. Also, I make mine by cooking the veggies separately on high heat, then mixing them together, which keeps the flavors distinct. Note: The information shown is Edamams estimate based on available ingredients and preparation. Not consenting or withdrawing consent, may adversely affect certain features and functions. For a kick of sweetness, many recipes call for brown sugar, but I use a bit of honey, which is sufficient given the addition of raisins. All products are independently selected, tested or recommended by our team of experts. Served to guests along with some toasted baguette. Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. It may be just your particular eggplant? Reap the benefits of the Mediterranean diet no matter where you live! David, To revisit this recipe, visit My Account, then View saved recipes. Mom (Sicilian) never made caponata (? Ratatouille is from France, and caponata is from Sicily. She says in her instructions it could be canned. Have a nice time off. Prepare it the night before serving if you can; it always tastes better the next day. It also reminded us of our amazing trip to Sicily two years ago and so we had a glass of white wine with it too! Add eggplant, onion, and garlic cloves. tomato paste, preferably Maria Grammatico brand, 12 pitted green olives, such as cerignola, coarsely chopped, 1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced, 2 tbsp. There is ALWAYS so much to love in your work David. Deglaze pan with vinegar and sugar, scraping base of pan, then add tomato sauce and simmer until reduced by half (5-6 minutes). Toss eggplant with 2 Tbsp. Caponata alla Siciliana is a classic Italian recipe from Sicily. By the way, I just made your milk chocolate ice cream from The Perfect Scoop (minus cocoa nibs) for my granddaughters and it was a big hit with children and adults. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper. Made this dish my whole life and it's still a Family favorite!! I used to havea hard time with certain cooked vegetable salads, such asratatouille, even though people have insisted that I would like their version. Sicilian celery is different much smaller spears so I sometimes dont use it in my caponata. If going the store-bought route, choosea good-quality tomato sauce, one without a lot of extraneous ingredients. I also make my own tomato sauce and am about to start as tomatoes get really cheap now in the south of France. Dice 3 medium plum tomatoes, if using. Tags: capers Caponata celery eggplant Fabrizia Lanza honey olive oil parsley recipe Sicilian Sicily sugar tomato tomato sauce vinegar. Add roasted eggplant and stir to coat. Like speaking with a kindred soul for me thanks for the link David. Curried Steak With Sweet-and-Sour Cucumber Dressing. Bring it to room temperature before serving. Thanks! By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold. Heat 2 tbsp. Go figure. tomatoes. Sprinkle with toasted pine nuts. The surprisingthing about caponata is that it definitely improves the day after its made. (Thats why canned coconut milk is often better than what you can make at home.) This seems more of a shallow fry. It is a dish to be enjoyed in company with others. All rights reserved. NYT Cooking is a subscription service of The New York Times. 'plane' grater I have made this 3 weeks in a row because eggplant is abundent right now. is a wonderful the cooking time, My favorite book is the art of Sicilian cooking by Anna Muffoletto. Caponata is like a sweet and sour ratatouille prepared with eggplant, tomatoes, and the addition of delicious olives and pine nuts. Did anyone do so, and live to tell about it? Add the tomatoes to the pan with about teaspoon salt and a pinch of sugar. Rather than sugar or honey, we throw in raisins for sweetness. I keep caponata in the fridge for up to three days and it gets better and better! Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu. oil in a large skillet over medium-high heat. which flavour What kind of cam rap and lens? David did a posting on his camera gear and the way he gets his pictures a while ago. Ingredients 40 gm (1/4 cup) pine nuts 210 ml macadamia oil 2 large eggplants (about 480gm each), cut into 2cm dice 1 onion, cut into 1cm dice 1 celery stalk, cut into 1cm dice 2 garlic cloves, crushed 1 red capsicum, seeded, cut into 1cm dice 4 Roma tomatoes, cut into 1cm dice 80 gm pitted Kalamata olives, halved 1 tbsp honey All recipes in her head of course! The only way to do real ratatouille is separately. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. This cozy, vegetarian, super umami dish proves that stews dont always need to be simmered for hours on end to be complex, rich, and satisfying. A propos of nothing much, have you tried fried capers? Fried the eggplant in about an inch of olive oil, but with the pan at a low enough heat it really didnt splatter at all (maybe took longer). Be sure to add them to the soffritto just a minute after you add the sweet n sour vinegar-sugargreat post David! buon appetito Kiki, Kiki I use blanched almonds, break them with a mezzaluna or a broad chefs knife. And I speak from experience because when I first tasted it, I thought, This doesnt quite taste like the caponata I had in Sicily. ThenI put it in the refrigerator to serve the next day. In a large, heavy-duty skillet (I used cast iron) heat 3/4-inch (2cm) of vegetable or olive oil. 2 Meanwhile, combine the onion, celery and 60ml oil in a saucepan over medium heat and stir until vegetables are softened (5-7 minutes). Ooh love the idea of this recipe especially since you like it but arent a fan of ratatouille (not a favorite of mine). Remove from heat and stir in olives, capers and currants and vinegar. basil to finish the Put eggplant into a colander set over a large bowl; toss with 1 tbsp. I usually make Julia Childs ratatouille a couple of times each summer. Followed the recipe exactly except for swapping balsamic for white wine vinegar. Added it the next day -think I may have preferred without. Top with a plate weighted down with several large cans; let drain for 1 hour. I am going to try it. The dish is cooked with olives, capers, and olive oil. Save this Caponata recipe and more from Gourmet Magazine, September 2006: 65th Anniversary Issue to your own online collection at EatYourBooks.com. I dont like those either and green peppers tend to take over any dish that theyre in. I love to make and eat Caponata too. wine vinegar as per I have my own caponata recipe (given to me by a friend in Turin) which is similar to yours, but with a yellow onion instead of red and a sprinkle of pine nuts and basil over the top. Transfer caponata to serving bowl. Have a wonderful beach vacationenjoy some good food and wineand relax. Don't be afraid to add a decent amt of Kosher salt (about 5 healthy pinches) which brings out the flavors without tasting overly salty. But caponata is better :), Get my newsletter for a tasty mix of food, Paris, life, and travel! canned tomatoes. 12 cup golden raisins (I used half for a less sweet caponata) 14 cup salt-packed capers, rinsed and drained 1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional) 12 cup finely slivered basil 2 tablespoons pine nuts, toasted until golden and cooled In a large skillet (12 inches is ideal), heat oil over medium-high heat. Maybe Ill finally give camponata a go. This is the only time since all the years I've been enjoying Bon Appetit recipes that I've been so disappointed. ), except the oil quantities used. Be the first to leave one. With all the chopping, it takes a bit of time, but it's well worth it. My fave thing was caponata, its just divine. It is I agree wholeheartedly about not salting the aubergines. Bring it to room temperature before serving. I cant wait to try this one my eggplant here in Texas are bursting with beautiful purple treasure. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! While both are stewed eggplant and tomato dishes, they have different origins and ingredients. If you buy something, we may earn an affiliate commission. another cook's Add the capers, olives, remaining sugar, and vinegar. I loved the way the eggplants exploded with flavor, and the other ingredients salty olives, still-crisp celery, and capers kept the dish bright and crunchy. recipe. Season caponata to taste with salt and pepper. Some describe caponata as the Sicilian version of ratatouille. 100 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 2 grams protein; 502 milligrams sodium. called for in the Yesterday, I had 4 American friends visiting and only during the morning I learned that one has a cheese intolerance and one is vegetarian. I discovered the recipe years ago in Paris and make it once or twice a year because it is a lot of work. I add red and orange peppers and chopped garlic to the celery. Agood tip I learned is to cover the surrounding stove area, including the stove and oven knobs, with aluminum foil, to lessen clean up. Heat half the remaining oil in a frying pan over medium-high heat. them to the pan as I like it even better that way. Trim the stems off eggplant and cut into 1-inch (3cm) pieces. Fresh basil brightens up this traditional eggplant spread. Toss eggplant with 2 Tbsp. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Sweet Potato and Onion Tempura With Chive Mayo. Directions. THANK YOU THANK YOU THANK YOU FOR ADDING THE PRINT OPTION!!! Bring a medium sized pot of water to a low boil and simmer the celery until crisp-tender, about 5 to 7 minutes. Eggplant caponata is delicious when hot, but paradisiac when cold. This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins (Morrow, 2007). All are foodies and 1 was a chef. Serve it as a side with fish or as a spread on rustic bread. Season to taste and cool to room temperature. Heat oil in heavy large pot over medium heat. Add the rest of the ingredients to make the sauce base. Yes, I tackled fried chicken in duck fat, but deep-frying at home isnt my thing. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season with salt. I cook the eggplant, onions & garlic over very low heat for about 30 min to ensure the eggplant is soft. Great balance of flavors. That was good enough to fall in love with but Ive made many, many ratatouilles since and I have to agree that cooking/roasting separately and then combining results in the best flavor and appearance. Serve immediately with fresh basil or allow to cool and serve as a pasta salad at room temperature. This recipe produces shatteringly crisp tempura each and every time. I wanted a recipe where I could chop a lot of vegetables and leave it in the pot for a while. sprinkled a Absolutely delicious! Hi David, I am so happy to see you love Caponata! when eating it the skins could not be swallowed. Remove the eggplants, add 2 more tablespoons of olive oil and brown the onion. Great post. This should take you 20-30 minutes, depending on how big the pieces are. Step 2 Bring water and farro to a boil in a saucepan. I LOVE the Throughout Sicily, there are countless variations of Caponata. I was married to a Sicilian and the food there is fabulous. The honey is an interesting addition too! I just picked up a bunch of aubergine today at the market just for this recipe. Even more grateful to be reading The Sweet Life in Paris again and for the first time in months actually wanting to cook! Add oil little by little, when you see that the skillet is absolutely dry. During the week, she made caponata, and served it on a big platter in hercourtyard. To you and yours happy days of doing only what you want, Im sure we will all be receiving one or two glimpses of your doings in a future post edible postcards if you will as I suspect that no trip to anywhere will be wasted with not eating, tasting, collecting :). It comes out delicious and a lot lighter on the oil. Caponata isthe cornerstone of Sicilian cuisine, according to Fabrizia Lanza, who was born in Sicily and returned to her familys agricultural estate to teach cooking classes there. Most are spiked with vinegar. Pine nuts are horribly expensive here too (Paris region) because they need an awful lot of hard labour before we can sprinkle them in our food and Id love to substitute. This cozy, vegetarian, super umami dish proves that stews dont always need to be simmered for hours on end to be complex, rich, and satisfying. Add the onion and cook, stirring frequently until wilted and starting to turn golden brown, 5 to 7 minutes. I used fresh fennel instead of celery (it was on hand) and fresh tomatoes, but otherwise did everything to the recipe. Dice 1 small yellow onion and mince 2 cloves garlic. The internet's No. Served it on cripsy Italian bread to a very discerning group of foodies. Made this several times with great success using fresh tomatoes instead of canned. I assume it is sauteed with the onion, celery and capers? The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. I have been looking for a good eggplant recipe to try on my 16 month old and this seems like the ticket especially as she loves olives and capers! In this version, the onions and celery are caramelized for incredible depth of flavorwhich improves over time. But I am also often blown away by the beauty of your photos. I Also, Whole Foods has an amazing olive bar with several varieties of green, but agree, good jarred ones that are already pitted is the way to go. Stir in the eggplant. This is great. Step 2 When water is boiling, pour enough over the. Season to taste with salt and pepper and remove from the heat. Super disappointing! Looks great, complimenti! Cook for about 5 to 7 minutes, tossing regularly until softened. That version was everything in the pot but carefully layered for the hardier veggies to get direct heat and the more tender on top to render their juices downward. and will try oven roasting with generous olive oil next time. Add diced tomatoes with juice, then. Now I cant eat eggplant, one of my favourite Sicilian veg salads, which many friends love, is Sweet & Sour Spiced Pumpkin (can use Butternut Squash too). When I brought up the question online the next day, many said it was tourists, but I doubt the jarred tomato sauce industry in Italy is supported byvisitorsstocking uponjars of tomato sauce at Italian supermarkets. Interesting too is that he used to put raisins and pine nuts into his meatballs as well. Remove from pan. All the Caponata recipes include various types of olives. One could make fresh tomato sauce but often good-quality tomato sauce that you buy is richer in flavor than fresh, because theyre sometimes produced in regions with better tomatoes than one can buy at their local market. (I just posted a recipe, but its more a method than a real recipe.) Let sweat 20 minutes. Heres the link, you should take a look. Its great stuff and does last quite some time in home fridges. Caponata offers bold, lively flavors that will complement grilled entres and late summer feasts, and it packs well for picnics. I had never made or had caponata before it was terrific and a big hit with all tried it. There are numerous variants of caponata, some including pine nuts, raisins, and carrots. From the first bite, I was hooked. Add some salt at the end and enjoy just like that! Excellent. This tastes nothing like what I had in Sicily. The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes. Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is. A while back, there was an article about deal-breakers in recipes, an ingredient or technique that make someone not want to make a recipe. I love eggplant and use it for cooking a lot. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Heat a thin film of vegetable oil in a large skillet over medium. ! Turn the heat right down, cover and. you have to know where you oil comes from, so much commercial oil is faulty and you should not fry with it. Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 1415 minutes. Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 14-15 minutes. The two may have something in common as both use diced summer vegetables cooked with a bit of tomato. mostly aubergines in white and in small sizes, they really looked a bit like eggs and voil, that was a mystery resolved! also used a largish Repeat with oil and remaining eggplant. Turn heat down as you go. That changed this week, as did my stewed-vegetable life, when I took the first bite of my homemade caponata and all the flavors of the incorrigible island of Sicily came rushing back to me. I completely agree about good tomato sauce. This took some serious time (looks easy on paper, and indeed it is, just takes some effort! Thanks This sounds great, cant wait to try it. I'm going to have to find my old recipe which calls for roasted eggplant instead. into a bowl, then Mine is deep-frying. Thanks! Five gourmet food subscription boxes to enjoy the finer snacks in life, The best new restaurant and bar openings around Australia, Lemon-scented labneh with fig and beetroot, Sweet and sour eggplant skewers with coconut and kale sambal, What's on: Top events and experiences happening around Australia, Invite your tastebuds for a trip around the globe with these world food subscription boxes, Seven quality steak knives that even vegetarians will find use for, GT Food News: Your news wrap for all things food, Prosciutto-wrapped lamb with peach and mozzarella, The best restaurants in Adelaide right now, Barbecued Balmain bugs with charred corn salsa, 1 kg eggplant, cut into medium-large dice, 320 ml extra-virgin olive oil, plus extra to serve, 125 ml (2 cups) tomato sauce (see basic tomato sauce recipe), or sugo of your choice. This simple ratatouille recipe combines summer vegetables into an easy, flavorful stew that can be served as an appetizer, main, or side dish. After hours of work chopping, caramelizing, salting, squeezing I finally tasted it and I am SO disappointed. While I love fried eggplant, in this case, I found roasting the cubes to offer the same result. Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. If sauce is. Remove with a slotted spoon and drain on paper towels. Since the eggplant is fully cooked, simply stir it in with the rest of the ingredients and allow it to cook for 2 to 3 minutes or so together, then finish with fresh parsley and mint. Ive made Fabrizias caponata many times and it cant be beat. Subscribe. taste of the roasted Rinse eggplant and pat dry with paper towels. (I also created another 5 salads). And, of course I All rights reserved. I use a timer! So happy you're hereLearn More, Your email address will not be published. Eggplant caponata is an Italian appetizer from Sicily made from eggplant and other fried vegetables served at room temperature. Cook the mixture at a simmer, stirring carefully so as not to mash up the eggplant pieces, for 3 to 4 minutes. This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike. Sheilah Kaufman Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar. Lean on the oven for a hands-off approach to Sicilian-style caponata goodness. add a few 'sun Wondrous with grilled sourdough! HI Kiki- if you look on the wikipedia entry you will see one of the varieties which looks like an egg. Cut 1 medium eggplant into 1/2-inch cubes (about 7 cups) and place in a large bowl. Really good my only issue was the garlic was unappealing so I picked it out during dinner. Cook the onions, bell peppers and celery in a large skillet with a bit of extra virgin olive oil until softened. Eggplant Caponata A spiky, sweet-and-sour combination of eggplant, celery, onions, capers, and olives. I love ratatouille, but I rarely eat it cold. BTW - photo includes items not in recipe - green olives and I think peppers. My nonna made egg plant under olive oil, which Id devour between 2 pieces of wood oven-cooked bread as well as Parmigiana & Pasta alla Norma. through authentic recipes, beautiful pictures, folklore, and local culture. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and teaspoon of salt. But in fact, the recipe gave me the chance to give my stovetop a long-overdue cleaning. Add the tomato puree and the basil leaves. Ciao. This is great & so easy to make, I This fit the bill. great reading other Cant wait to try this. Their recipe has toastedalmonds, butpine nutsare a delicious and popular choice too and what mynonnaand I preferred. This recipe makes for a great appetizerspread on toasted baguette slices. Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris Sweet Lemon (bergamot or Meyer lemon) Marmalade, (tough outer strings removed if necessary), pitted and very coarsely chopped (about in thirds). Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. All you taste is vinegar. It makes a great topping for bruschetta. balsamic vinegar How do you avoid that? plum tomatoes rather Whats a good (affordable) place to buy some in Paris? If you want to add them, they could be added in step 4, along with the celery and other ingredients. The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network. I love both ratatouille & caponata, fabulous to have a new recipe. Tomorrow Ill have it cooled. I dont boil celery but fry it separately as I like it a bit crunchy. Oven Baked Caponata Print Recipe Pin Recipe Author: Living the Gourmet Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours 10 minutes Yield: 4-6 1 x Category: Main Dish Ingredients Units Scale 2 whole eggplant - peeled and diced 1 large sweet onion - chopped 5 cloves of garlic - chopped 3 stalks of celery - chopped
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