Comments on: Caponata

By: Cookie and Kate

Cookie and Kate — Sat, 11 Jul 2026 16:56:33 +0000

In reply to Theresa Nystrom. Hi Theresa, I don't cook with meat, but typically this would be served with grilled fish or grilled meat, so it's perfect for those night when you're grilling.

By: Theresa Nystrom

Theresa Nystrom — Thu, 09 Jul 2026 14:10:52 +0000

Can you add a meat to this to make it a meal instead of a side? If so, what would you recommend? I don’t see anyone mentioning that they did. My son wants it with a protein in it. I’m growing eggplants (Black Beauty) for the first time. I’ve never even tasted one before! Looks like will have a bunch very soon so looking for a variety of recipes. Thanks for your input. I also am growing yellow and green zucchini for the first time and had never tasted them in anything but zucchini bread. Found I like them…hopefully will like eggplant too. Your recipes all look fabulous!

By: Michelle

Michelle — Wed, 08 Apr 2026 00:26:07 +0000

I have now made this about 3 times and love it. Like the other Australian’s I’ve had to adapt some of the ingredients like whole canned tomatoes and use of sultana’s. I have used fresh basil and had it with pork steaks, smashed potatoes and this week I’ll add it as a side to a nice juicy porterhouse steak – you can’t go wring with this delicious recipe!

By: Svitlana Charfauros

Svitlana Charfauros — Sat, 27 Dec 2025 23:19:53 +0000

***** I didn’t have to change a thing and it turned out great. This is the first time I am leaving a comment on your site but I have been following your recepies for years! Thank you.

By: C

Tue, 28 Oct 2025 15:56:42 +0000

FABULOUS as written! Love this recipe!

By: CS

CS — Sat, 25 Oct 2025 14:52:20 +0000

Fabulous! I am addicted with this recipe. Love it just as you have written.

By: Terry Rosenthal

Terry Rosenthal — Sun, 05 Oct 2025 23:46:01 +0000

It is excellent over pasta! Delicious!!! Thank you.

By: Vicky Patanella

Vicky Patanella — Sun, 14 Sep 2025 23:24:27 +0000

This is my “go-to” recipe for Caponata! Only thing I do different is I don’t use the raisins. Love this on warm baguette or spaghetti. So yummy!

By: Pam Bleakney

Pam Bleakney — Sun, 07 Sep 2025 21:46:21 +0000

WOW! I just made the Caponata for preserving. I doubled your recipe and made a couple of changes so that I could use fresh veggies and herbs from the garden. It was absolutely amazing and the best Caponata version I have made. Thank you.

Changes;
Instead of canned tomatoes, I used fresh, cut up and added olive oil, then placed under broiler until a bit browned.
Fresh Basil was my choice and it was delicious.
Red and Green peppers both were used.

Pressure canning for 35-40 minutes.

By: Jenny

Jenny — Wed, 03 Sep 2025 14:36:08 +0000

This recipe is absolutely delicious!! I wish I’d have found it sooner!