If you're growing eggplant or love cooking with it, this is one of the best recipes to make! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
Jim, I am so happy to see so soon, only one week instead of two! Love James's participation and candor (and Tara's). I also love your detailed instructions and advice re: substitutions, etc. Also loved the visit to your wonderful garden. Thanks again!!! - Marilyn
Thank you! Eggplant is not a popular ingredient but I love how it can give a natural creaminess to dishes. I like finding different ways to include it.
We were in Sicily a few weeks ago. Invited to diner at home of some locals we met. Their secret ingredient for caponata was 1-2 tablespoons of grated unsweetened chocolate. Made the dish spectacular. Easy to add to your fantastic recipe, another winner.
YUM! Thank you for sharing. Anchovy too? I love the umami flavor of a little anchovy in my caponata which I dissolve when frying the eggplant (flavors the oil)
Just finished making a batch, awesome I have made caponata before but going forward, your version is going to be a repeat. I also made your chicken cutlets yesterday great hit with my picky grandchild....so thank you for what you do. I am from india living in canada. My grandchild does not eat indian food only italian and chinese !!!! So i appreciate your recipes very much.
I am from a Sicilian family. My family were/are immigrants. Pine nuts are a northern thing. We used roasted almonds. My first language is Sicilian. Great cooking!
really like this recipe;. And I love the fact you're using Barbera Frantoia. It's the olive oil I use exclusively at home. In fact, in my restaurants I only used Barbera Frantoia - for evereything. Foods deep fried in Barbera Frantoia taste so much better. Sicilian olive oils are, by far, superior to other oils. And I congratulate you and your wife on raising such a remarkable son. Keep the recipes coming; you're my favorite UA-cam video. Grazii
Thanks for this one - I can always count on you having the recipe I need. Harvested about 20lb of eggplant today so this one is on my list for tomorrow! 👍
In Garrison Keillor’s old Lake Wobegon Days stories, he used to say that August was the time in Minnesota when people would sneak around in the middle of the night and anonymously leave zucchini on doorsteps around the neighborhood.
Oh gosh I love caponata so much I keep some on hand at almost all times. My cheat is to use my air fryer to roast the eggplant while I saute the peppers, celery and onions - the timing is perfect for me this way (I'm making batches half this size, though - if I were going for this quantity the oven is definitely the way to go!) I almost always use fresh tomatoes, too - in summer I can always find good san marzanos, and in winter the cherries are still tasty. I can't get enough of this stuff!
Appreciate people letting others know, it IS ok to rinse certain foods that are extremely salty. I think that's actually the intended method with some of those very bitter/salty ones
Jim, I have been making your original recipe on repeat since eggplant season started. I’m really excited to try this method too. Hope you and the family are having a wonderful summer!
I love your kid , he is sooo honest! I was also wondering about the pine nuts so when he said he felt it would have tasted better without them. I could tell he meant it. I will try it without the pine nuts first and then later try it with pine nuts.
I have purchased caponata in a jar (so expensive) and am excited to try this recipe! Please consider making some reference videos. I would love a video explaining the differences between the different types of olives.
Thank you for this. I have been looking for a simpler caponata recipe. Definitely making this this week. Farmers market will be back in 3 days, and I'm going to make a huge batch of this. Looks delicious!! Thank you!!!!
I will definitely be making this one. I went to a restaurant in Vancouver that served it on toasted bread topped up with burrata. The mint really lighten it up.
Love this dish! I like to sub golden raisins... not sure if it's a significant taste difference, but they always seem to be a little sweeter and a little plumper.
My harvest of Eggplant is coming in the house this weekend. Have a great recipe to try. Thanks for this...will report back and let you know how this turned out for me /1 Peace !!
Jim, I’m a big fan of your channel and your cooking mastery. I was intrigued by this episode, since I have prepared Caponata di Melanzane in the past. The thing I like best about your recipe is No Deep Frying! It’s the one thing that keeps me from making this dish weekly during summer. So I gave your version a try today. A couple of small gripes: First, leaving skin on the roasted eggplant gave me tough little bits that were not appetizing, texturally. I’ll peel it next time. Second, SO much tomato paste and NO fresh tomatoes? I’ll be reverting back to a combination of the two. Takeaway: thanks for some useful new ideas!
Hi there I’m from Canada and I do have to say my garden didn’t do so well either, we’ve had too much rain and tooo hot days . Just not a good year for gardens . I love this dish , I’m Italian and we have this dish with polenta and if you grill the polenta in the oven or n a stove grill it tastes amazing ❤
The recipe really shines. Love caponata as a Sicilian should. The baking is a great idea. That big eggplant hardly had any seeds. Thats my problem with eggplant which I make often. Im always scraping out the seeds. Hard to find the Japanese eggplants.
Had this in an Italian restaurant once, very very good. Made this myself once too, gonna make more. The pine nuts are optional, I leave them out since I don't have any at home and they're kinda expensive.
Looks really tasty Jim, it has Tara and James approval, (he's really growing up fast now). Definitely would give this a try, hope the olives won't be too hard to find. Thank you for another delicious recipe!👍💕
Progresso made the best caponata. It had a "tang" like no other. When it was discontinued I wrote to them. Progress stated there was a lack of demand. I guess all the old Italians that new great food have died off. Really miss it.
love this recipe , its so much easier to bake the eggplant. There are other sweet and sour dishes for southern Italians , eel and mackerel both made with the sugar and vinegar . The eel was made with lots of onions breaded and fried with the sweet and sour sauce and left for a few days. Do you know other recipes made in this style?
Jim & Tara I really appreciate your modest, thorough and delicious recipes, suggestions, and yes, your fun podcast! Right now, I seem to need hand holding. I got ingredients to make the summer pasta dish with the caponata-type sauce. Now I can’t locate it. If I use caponata to sauce the pasta, is it enough on its own or does it need some tomato sauce added or just pasta water? Thanks for your help.
Wow, your garden is gorgeous! As a black thumb owner, I'm so jealous - getting good quality herbs from the store seems to be impossible. I use Local Fare (delivery from local farms) and their parsley is fantastic when it's in season (which is really in the winter down here in Florida). I've yet to see fresh basil or mint as an option form the local farms - probably because it's REALLY hard to grow that stuff down here.
That recipe looks delicious! I'd be tempted to peel the aubergines but that would probably turn them to mush in the oven. Would Calabrian chili paste work in this dish? 10:37 the first year I planted courgettes...er...zucchini in my garden I went overboard with 8 plants. I ended up with enough courgettes to feed the entire town. Ever since then I've only planted 3.
Hi Jim I love the channel and made quite a lot of your recipes, and they are all great ! One thing that I spikes my interest is that you keep referring to regular or EV olive oil. A few months ago a Dutch tv show did do some research on the difference between regular and EV olive oil , they concluded that regular olive oil is a scam. Regular olive oil is made from rotten olives that have fallen off the trees before harvest , the rotten olives are then processed heavily to make it into olive oil. If you look at the price per liter of regular and EV olive oil you will see that regular olive oil is in fact more expensive then EV olive oil. At least here in Holland it is. Apparently they Italians and the Spanish people refer to regular olive oil as ; lamp oil…. The higher the quality of the EV olive oil, the higher the smoke point is. So it’s just suitable for frying as regular olive oil would be.
A simple question. Do you Americans know what the heartburn is? I think this is what it looks like. With all the respect and love to this lovely channel.
I would love to try this but I really don't care for pine nuts. Can you think of something else I can use instead??? Love how much you cover the recipes you make. Thank you 😊
Hey Jim, I know you’re a fan of UG’s, but if you haven’t tried Meat Farms for produce, give them a shot. Excellent quality and very reasonable. Nice garden btw...
I'll try this later in the week, we love Egg Plant. Cooking Oils, Holy "Blank" why are they so expensive now? Even cheap Corn Oil is over $6.00 a Liter, Olive oils are around $15.00 a Liter up to $60.00+
I’m new to caponata, but it’s now one of my favourites. Recommend roasting, as it’s too horrifying about how much oil eggplant/aubergine sucks up. It’s a great picnic item, just tastes better as all the flavours meld.
Good Morning. I have been watching your videos and I'm about half way though all of them. I just tried your NY Deli Egg Salad. Its good but I think I didn't do something right. The ONLY thing I did was use a white wine vinegar instead of white vinegar. Is there a difference? which brings me to the question do you have a video that explains how to approach preparing your dishes? I am just learning to really cook and somethings are just not clear to me at this point. I know this is going to be a big question but can you point me in a direction where I can school up on the basics? Thank you.
This is all so delicious! But how about a menu for 1-2 people? It's not just about reducing the ingredients, how about shopping for 1-2 people? Thank you. You are great!
Ok I need ppl to answer this question for me. What does eggplant taste like? Is it like other squash? Zucchini? Pumpkin? Or does it taste more like a carrot or potato? What's the texture as well. I've wanted to try it many times in a restaurant, but usually the only dish I see it in is Eggplant Parmesan. Well if I don't like it, that's my whole meal that I'm not gonna eat now, so I don't wanna waste my money. Caponata would be great b/c I could eat a little and try it.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
If you're growing eggplant or love cooking with it, this is one of the best recipes to make! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I love your presentation. I make this at least once a year. My dad was half Sicilian. ❤️
The only channel that is practical, covering every aspect of the cooking- upsides and downsides.
Jim, I am so happy to see so soon, only one week instead of two! Love James's participation and candor (and Tara's). I also love your detailed instructions and advice re: substitutions, etc. Also loved the visit to your wonderful garden. Thanks again!!! - Marilyn
Thank you! Eggplant is not a popular ingredient but I love how it can give a natural creaminess to dishes. I like finding different ways to include it.
We were in Sicily a few weeks ago. Invited to diner at home of some locals we met. Their secret ingredient for caponata was 1-2 tablespoons of grated unsweetened chocolate. Made the dish spectacular. Easy to add to your fantastic recipe, another winner.
Would that be 80% or maybe 90% dark chocolate that was used? Definitely going to try it. Thank you for the tip!
YUM! Thank you for sharing. Anchovy too? I love the umami flavor of a little anchovy in my caponata which I dissolve when frying the eggplant (flavors the oil)
@@maries1381: Yes!!! I do the same.
Thank you for taking us with you to your beautiful garden!!! This looks delicious! 😋
The best caponata recipe so far. I'll use canned tomatoes and a bit of paste since I want it to be saucy enough to eat it with pasta. Love it👌🏽
Just finished making a batch, awesome I have made caponata before but going forward, your version is going to be a repeat. I also made your chicken cutlets yesterday great hit with my picky grandchild....so thank you for what you do. I am from india living in canada. My grandchild does not eat indian food only italian and chinese !!!! So i appreciate your recipes very much.
I am from a Sicilian family. My family were/are immigrants. Pine nuts are a northern thing. We used roasted almonds. My first language is Sicilian. Great cooking!
Pine trees grow all over Sicily ,because your area did not have pine nuts there are not the origin of the recipe.
really like this recipe;. And I love the fact you're using Barbera Frantoia. It's the olive oil I use exclusively at home. In fact, in my restaurants I only used Barbera Frantoia - for evereything. Foods deep fried in Barbera Frantoia taste so much better. Sicilian olive oils are, by far, superior to other oils. And I congratulate you and your wife on raising such a remarkable son. Keep the recipes coming; you're my favorite UA-cam video. Grazii
Thanks for this one - I can always count on you having the recipe I need. Harvested about 20lb of eggplant today so this one is on my list for tomorrow! 👍
Cannot wait to make this dish. I appreciate your straightforward explanations and enjoy your videos so much!
In Garrison Keillor’s old Lake Wobegon Days stories, he used to say that August was the time in Minnesota when people would sneak around in the middle of the night and anonymously leave zucchini on doorsteps around the neighborhood.
Oh gosh I love caponata so much I keep some on hand at almost all times. My cheat is to use my air fryer to roast the eggplant while I saute the peppers, celery and onions - the timing is perfect for me this way (I'm making batches half this size, though - if I were going for this quantity the oven is definitely the way to go!) I almost always use fresh tomatoes, too - in summer I can always find good san marzanos, and in winter the cherries are still tasty. I can't get enough of this stuff!
Now that really sounds like the kind of problem an air-fryer can solve like way nothing else could.. I’m tempted.
My mom used to make this all the time when I was a kid.
Thanks for the tip back
Yes Jarring this would make it shelf stable for at least a year!
I LOVE THIS DISH! I have been looking for a good recipe to make Caponata for years! Thank you. I for sure am making this recipe this weekend.
Appreciate people letting others know, it IS ok to rinse certain foods that are extremely salty. I think that's actually the intended method with some of those very bitter/salty ones
Jim, I have been making your original recipe on repeat since eggplant season started. I’m really excited to try this method too.
Hope you and the family are having a wonderful summer!
I love your kid , he is sooo honest! I was also wondering about the pine nuts so when he said he felt it would have tasted better without them. I could tell he meant it. I will try it without the pine nuts first and then later try it with pine nuts.
Thank you. Mint - I have a Iranian friend that makes a dish of burger, tomato and spices BUT has parsley and Mint and it is great!
I have purchased caponata in a jar (so expensive) and am excited to try this recipe! Please consider making some reference videos. I would love a video explaining the differences between the different types of olives.
Thank you for this. I have been looking for a simpler caponata recipe. Definitely making this this week. Farmers market will be back in 3 days, and I'm going to make a huge batch of this. Looks delicious!! Thank you!!!!
I will definitely be making this one. I went to a restaurant in Vancouver that served it on toasted bread topped up with burrata. The mint really lighten it up.
just came back from sicily amazing food so simple tasty full of organic will deffo cook at home
Kinda reminds me of an Italian version of Spanish pisto. Looks great, will definitely try it!
Love this recipe. I like to sub the raisins with dried cranberries. Perfect alternative for those who don't like raisins.
Love this dish! I like to sub golden raisins... not sure if it's a significant taste difference, but they always seem to be a little sweeter and a little plumper.
Camera angles and lightning looks amazing! Also, I should try this out.
I love cooking with you
My harvest of Eggplant is coming in the house this weekend. Have a great recipe to try. Thanks for this...will report back and let you know how this turned out for me /1 Peace !!
Jim, I’m a big fan of your channel and your cooking mastery. I was intrigued by this episode, since I have prepared Caponata di Melanzane in the past. The thing I like best about your recipe is No Deep Frying! It’s the one thing that keeps me from making this dish weekly during summer. So I gave your version a try today. A couple of small gripes: First, leaving skin on the roasted eggplant gave me tough little bits that were not appetizing, texturally. I’ll peel it next time. Second, SO much tomato paste and NO fresh tomatoes? I’ll be reverting back to a combination of the two. Takeaway: thanks for some useful new ideas!
Hi there I’m from Canada and I do have to say my garden didn’t do so well either, we’ve had too much rain and tooo hot days . Just not a good year for gardens . I love this dish , I’m Italian and we have this dish with polenta and if you grill the polenta in the oven or n a stove grill it tastes amazing ❤
Excellent, Jim! I'll be making mine today!
The recipe really shines. Love caponata as a Sicilian should. The baking is a great idea. That big eggplant hardly had any seeds. Thats my problem with eggplant which I make often. Im always scraping out the seeds. Hard to find the Japanese eggplants.
Had this in an Italian restaurant once, very very good. Made this myself once too, gonna make more. The pine nuts are optional, I leave them out since I don't have any at home and they're kinda expensive.
Love to see you do an episode with Kitchen on a Cliff!
You have a beautiful garden there😊
This looks delicious 😋
Looks really tasty Jim, it has Tara and James approval, (he's really growing up fast now). Definitely would give this a try, hope the olives won't be too hard to find.
Thank you for another delicious recipe!👍💕
Thank you, Mr. Jim, thank you.
Great video as always. My Dad would love this. 👍
Greetings from Redondo Beach 🇺🇸🇺🇸Nice video and perfect food to beat the summer heat🌷🌷
Looks great. I love pine nuts.❤
As always...it looks delicious!
Progresso used to make a canned version of caponata, and I loved it. I’m excited to try to make this myself! Thank you
Progresso made the best caponata. It had a "tang" like no other. When it was discontinued I wrote to them. Progress stated there was a lack of demand. I guess all the old Italians that new great food have died off. Really miss it.
You’re right!😢 I never wrote to them, but I looked everywhere for it. In my family, we called it caponatina.
Your right! My mother used to send me cans of it when I moved to CA. It was good.
love this recipe , its so much easier to bake the eggplant. There are other sweet and sour dishes for southern Italians , eel and mackerel both made with the sugar and vinegar . The eel was made with lots of onions breaded and fried with the sweet and sour sauce and left for a few days. Do you know other recipes made in this style?
This just screams summer! 🌞🍆🫑🧄🫒
looks awesome looking forward to making it
Fantastic recipe Jim!! 👍
No way did I just got a craving for caponata and see you've posted a video about it 4 hours ago 😂. That's a sign.
I recommend leaving it out overnight to ferment and get dry. It improves the flavor tremendously. Don’t need the nuts.
Thank you for this video. I'll be making this soon, it's been too long since I have had it.
Looks great. Would love to know what red wine vinegar you but in large quantity. I’ve had some bad vinegars. And I love red wine vinegar. Thanks.
Grrr this is an instance where I wish I had Instagram so I could see your gardens! I might make one just to follow you haha
You're back with the Caponata recipe, I liked your video and then it disappeared. I'm glad you're back.
This looks awesome ❤
Delicious 😋
‘I got nothin’… James the Taste Tester.
😂😂😂😂😂😂
Jim & Tara I really appreciate your modest, thorough and delicious recipes, suggestions, and yes, your fun podcast! Right now, I seem to need hand holding. I got ingredients to make the summer pasta dish with the caponata-type sauce. Now I can’t locate it. If I use caponata to sauce the pasta, is it enough on its own or does it need some tomato sauce added or just pasta water? Thanks for your help.
Wow, your garden is gorgeous! As a black thumb owner, I'm so jealous - getting good quality herbs from the store seems to be impossible. I use Local Fare (delivery from local farms) and their parsley is fantastic when it's in season (which is really in the winter down here in Florida). I've yet to see fresh basil or mint as an option form the local farms - probably because it's REALLY hard to grow that stuff down here.
Well done guys!
That recipe looks delicious! I'd be tempted to peel the aubergines but that would probably turn them to mush in the oven. Would Calabrian chili paste work in this dish?
10:37 the first year I planted courgettes...er...zucchini in my garden I went overboard with 8 plants. I ended up with enough courgettes to feed the entire town. Ever since then I've only planted 3.
I haven't used egg plant before but I would like to try. I wonder how zucchini or summer squash would work with seeds scraped out.
Another UA-cam channel with your gardening and grilling would be nice. 👍🏻 😊
Long sleeve shirt and short shorts. Fantastic.
Glad you like them!
Hi Jim I love the channel and made quite a lot of your recipes, and they are all great ! One thing that I spikes my interest is that you keep referring to regular or EV olive oil. A few months ago a Dutch tv show did do some research on the difference between regular and EV olive oil , they concluded that regular olive oil is a scam. Regular olive oil is made from rotten olives that have fallen off the trees before harvest , the rotten olives are then processed heavily to make it into olive oil. If you look at the price per liter of regular and EV olive oil you will see that regular olive oil is in fact more expensive then EV olive oil. At least here in Holland it is. Apparently they Italians and the Spanish people refer to regular olive oil as ; lamp oil…. The higher the quality of the EV olive oil, the higher the smoke point is. So it’s just suitable for frying as regular olive oil would be.
A lot of people are allergic to pine nuts. I usually put walnuts in my pesto. Just my preference (Probably not Italian, haha)
A simple question. Do you Americans know what the heartburn is? I think this is what it looks like. With all the respect and love to this lovely channel.
I would love to try this but I really don't care for pine nuts. Can you think of something else I can use instead??? Love how much you cover the recipes you make. Thank you 😊
Well it seems you answered my question lol. And your son agrees with me hahaha 😂
Nice recipe.
Thank you. God bless you
Thank you!
My goodness, James is really growing up and turning into an attractive young man. You must be very proud!
Hey Jim, I know you’re a fan of UG’s, but if you haven’t tried Meat Farms for produce, give them a shot. Excellent quality and very reasonable. Nice garden btw...
We go there all the time and actually prefer the place over UG.
What is the substitute for red wine vinegar that doesn't include wine?
Looks amazing!
Can one use zucchini or yellow squash instead?
So wish we had Costco in Rhode Island!
Trying to find the large wood scoop you use
❤❤❤ yummy
I'll try this later in the week, we love Egg Plant. Cooking Oils, Holy "Blank" why are they so expensive now? Even cheap Corn Oil is over $6.00 a Liter, Olive oils are around $15.00 a Liter up to $60.00+
I had one summer where the zucchini was so prolific that I took to leaving bags of it on neighbors’ porches. My friends had had enough.
Looks like you had some sun! Nice suntan!! :)
So I just ordered your EVOO. Hope it’s better than my great old Sicilian Parrtanna robust .
Thank you
Agree. skip pine nuts.
And imho, Cento is overpriced, but I like their version very much.
Will have to try this version.
Oh, and skip the raisins.
I’m new to caponata, but it’s now one of my favourites. Recommend roasting, as it’s too horrifying about how much oil eggplant/aubergine sucks up.
It’s a great picnic item, just tastes better as all the flavours meld.
In Russian we call this Ekra it's very delicious.....
Good Morning. I have been watching your videos and I'm about half way though all of them. I just tried your NY Deli Egg Salad. Its good but I think I didn't do something right. The ONLY thing I did was use a white wine vinegar instead of white vinegar. Is there a difference? which brings me to the question do you have a video that explains how to approach preparing your dishes? I am just learning to really cook and somethings are just not clear to me at this point. I know this is going to be a big question but can you point me in a direction where I can school up on the basics? Thank you.
This is all so delicious! But how about a menu for 1-2 people? It's not just about reducing the ingredients, how about shopping for 1-2 people? Thank you. You are great!
Love the recipe, noticed that you redid your video😊
Oh yeah
Beautiful recipe , just needs garlic also in my opinion. I make it with zucchini too.
add the word eggplant to the title took me forever to find this
I wonder what kind of mint? Is there just plain mint? I have spearmint and peppermint in my garden.
Usually spearmint when it calls for mint, unless it specifies peppermint.
Ok I need ppl to answer this question for me. What does eggplant taste like? Is it like other squash? Zucchini? Pumpkin? Or does it taste more like a carrot or potato? What's the texture as well.
I've wanted to try it many times in a restaurant, but usually the only dish I see it in is Eggplant Parmesan. Well if I don't like it, that's my whole meal that I'm not gonna eat now, so I don't wanna waste my money. Caponata would be great b/c I could eat a little and try it.
I'm with James I would rather not have pine nuts so I would omit them.
How is it cold or do you reheat out of the fridge?
It is normally eaten cold.
@@SipandFeast Thanks, I made it and it was a huge hit
Yes, people don’t know ow tomato paste comes from southern italt
Please make a pizza pot pie. I am begging!
I've tried many times to learn to like this guy but can't do it.