I will make this again as a regular side dish and not wait for holiday time. I couldn't find any Japanese eggplant but I bought a 1 lb small regular eggplant that worked just fine. I had all of the other ingredients. Didn't need to change a thing.
I will make this again as a regular side dish and not wait for holiday time. I couldn't find any Japanese eggplant but I bought a 1 lb small regular eggplant that worked just fine. I had all of the other ingredients. Didn't need to change a thing.
I left out the capers because I'm not a big fan of them. I personally didn't like the combination of the acidic tomatoes with the cinnamon and allspice. I may try a different variation of this using beans or mushrooms instead of tomatoes.
Very delicious. I substituted chopped green olives for the capons I also added soy beans to boost protein for a well-rounded vegetarian meal.
This dish is easy and delicious! I added some feta when the dish cooled slightly. I will definitely make it again!
I've never had this before and so I have no idea what it is supposed to taste like. I like it quite a bit however I have been eating a big bowl of it LOL until I read that it is a relish type dish. It passed my test.
I made this yesterday because I thought it looked good as I love eggplant. I am not a fan of cinnamon in savory dishes so I cut that back to 1/8 tsp. After letting it sit for 30 minutes I tasted it and was initially disappointed. Too much vinegar way too sweet and the cinnamon and allspice were screaming! I decided to refrigerate it overnight and give it another chance while researching other recipes for caponata. This morning I tasted it again and what difference! Wow! I added the olives which another reviewer also did. I probably will make this again but cut way back on the spice sugar and vinegar. In my opinion I would like it better without tasting pickled.
This was very good! I served it with French bread as suggested. The only addition I made was adding 1/4cup of green olives.
I left out the allspice and cinnamon. Added 1/4 cup kalamata olives cut in half. Added 1/4 tsp red pepper flakes. Omitted the capers and sugar and added 1/2 cup chopped fresh basil. Delish!
I added green olives black calamata olives and whole baby onions. I will make it again and my family loved it. Also so good on angel hair pasta.
