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Great recipe. I might shorten the cooking time a bit, especially if using the slow simmer approach. I might also decrease the vinegar just a bit. However, this is a one pot, no bowls, easily prepared recipe which is wonderful.

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Roger Solymosy April 21, 2002

Great recipe, and soooo easy to make! I strongly advise to use only 1 tbs of sugar. You can always add more towards the end of cooking... I also replace half the vinegar with red wine. Thanks for sharing!

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karolina_gasiorowska May 01, 2011

A great vegetarian/vegan dish, but everyone loved it. I used brown sugar and kalamata olives instead of green.

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Foodgal February 07, 2005

This is a wonderful caponata recipe. I made it for a party last night and had many compliments (and three requests for the recipe!) I used half the bell pepper (just my preference), and a little less red wine vinegar, and it came out delicious.

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KadeeRain December 07, 2009

Very good dip although I too will decrease the vinegar a bit next time. Also will decrease the bell pepper and maybe increase the tomatoes--just personal taste. Very good recipe.

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Zetty66 November 28, 2007

After tasting this at my mom's (cucina casalingo) I came home and made it for myself. It's soooo good, I ate mine on pita crisps. Froze half of it for later too since I had so many eggplants.

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WeBees November 15, 2007

Was looking for a way to use up all the eggplants that we got from a CSA farm. This was so easy and delicious! I will be serving this as an appetizer during holidays. After the dish was finished cooking, I let it cool down a bit and then gave it a light chop in the food processor. It is wonderful on la panzanilla black pepper croccantini.

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Cucina Casalingo November 11, 2007

The adults in the house loved it...the kids, not so much. I slow simmered, then put in the fridge for 2 days. It was so yummy!

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haskinsfam February 06, 2007

This is a wonderful recipe. My family is from Sicily, and there is a different caponata recipe for about every family. It is a sweet and sour eggplant, so it is suppose to be sweet. Try is with any pasta or potlenta plain or baked. Also makes a nice snack the next day with a slice of bread. Don't forget the vino!! I used red wine instead of the vinegar, and lots of fresh ground black pepper and red pepper flakes. Thanks for posting!! This is a great recipe!

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Zaccaria May 31, 2005

I dearly love eggplant. This recipe, however, was a bit too sweet. I think the next time I make it, I will eliminate the sugar. It was certainly easy to make...I like the idea of putting all in one pot at one time. It wasn't necessary to stew it for an entire hour though.

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Joanne Bryant February 13, 2005
Eggplant (Aubergine) Caponata