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Cooking Caponata

Journey at Home Day 57

My go-to eggplant preparation is Indian curry. So when this week’s vegetable box included a rather large eggplant, I vowed to try something different—Eggplant Caponata. I followed a recipe from New York Times Cooking. Eggplant, celery, capers, green olives, tomato paste, onions, and spices. Olive oil, wine vinegar, wine, sugar, and hot pepper flakes make this a sweet-and-sour type dish. (Image from NY Times Cooking.)

People typically eat caponata with a crusty bread, and at room temperature. I ate mine warm, but as the batch is big, it will be part of my lunch for the next week. Then I plan to eat it cold. It's very tasty. You can find the recipe here,, but I think you must be a subscriber to access the page. I'm sure you can find similar recipes on the web.

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