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Caponata

November/December 1993

Your rating: None Average: 3.7 (3 votes)

This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.



READER'S COMMENT:
"Thought this was a really nice version of caponata. The only complaint I heard was that it was a little too tangy from the red wine vinegar, which I really liked, but was too much for others. May just cut that back next time. Also used a...
Caponata Recipe

1 Review for Caponata

09/11/2009
Anonymous

Thought this was a really nice version of caponata. The only complaint I heard was that it was a little too tangy from the red wine vinegar, which I really liked, but was too much for others. May just cut that back next time. Also used a few more olives than the recipe called for and used homemade sauce rather than any of the jarred stuff. Came out really good!

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