Oct 132018

Caponata

When the garden started producing lots of eggplant, I started experimenting with caponata since I really like vegetable chutneys. But since it’s me, I failed to follow a recipe in any way. So this is a very non-traditional caponata that tastes excellent on crusty bread or pita. I did start with recipes from Smitten Kitchen and Bon Appetit, augmenting them for the flavors I like. I really liked Smitten Kitchen’s inclusion of pine nuts for some textural contrast, but I didn’t have celery or olives, so I included peppers for flavor and reduced the onion a bit. I also changed…Continue Reading