Eggplant Caponata


I get many of my recipe inspiration from blogs, twitter, or random google searches. Most of the time, if I’m craving a certain food, I’ll just type it into the recipe database and see what they recommend. But every so often, I tear out recipes from good ‘ol fashioned magazines (I subscribe to Eating Well and Whole Living) and tack them onto my fridge to try later on. This one for Sicilian Caponata from Eating Well hasn’t been hanging out on my fridge for very long (it’s from the Sept/Oct 2011 issue) but it was high time I made it, with some minor tweaks.


  • Ingredients:
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 pound eggplant (see Tips), peeled and diced
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 head of celery stalks (about 8-10) diced
  • 16 ounce container of cherry tomatoes
  • 1 tsp sugar
  • 1 tablespoon red-wine or white-wine vinegar, or more to taste
  • 1 teaspoon kosher salt
  • 10 large pitted green olives, quartered
  • 1 tablespoon capers
  • 2 tablespoons chopped fresh basil
  • For preparation instructions and the original recipe, click here.




I’ve been fighting a cold so I didn’t have a huge appetite, and really just wanted a bowl of the caponata with some crackers. This recipe is technically an appetizer recipe, something you’d top bread or crackers with, but I wanted a big bowl of it. I needed all those nutrients to pump up my immune system. Kapow! On the side I had some crackers with a walnut basil spread I made (no measurements, just walnuts, the remaining basil, nutritional yeast, lemon juice, and salt in the VitaMix).

How do you keep track of your recipes? In a binder? In your email? Do you stick with cookbooks?



P.S. Today is 11/11/11. Are you making a wish?! For as long as I can remember remember, I’d make a wish when the clock says 11:11. But since the calendar says 11/11/11 today, I’m going to make a big wish. Whose with me?!

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