Servings: 4 to 6
Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it hits all those notes that I crave in a meal.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was delicious and easy, a nice dish for any season. Comforting and warm in cooler weather, but light enough for warm weather. I will definitely make this again. When I make it again, I will increase the amount of capers, raisins, and almonds.
I really enjoyed the balance of textures and flavours. It reminded me how nice mint is in savoury dishes. Definitely will make again.
This sounded good but it was very ho hum. I would not make it again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?