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A Lotta Caponata

August 10, 2011

Hi friends!  I hope your Tuesday was a good one. 

We had a good day—hit up the gym this morning (we joined the Y last week!), the headed up to campus to run a few errands (bleh, tax forms), and then came home for lunch.  After lunch, we split up—Ryan went back up to campus for meetings, and I headed to…the mall!  On Thursday, I’m going to Shreveport, where my parents are having a fortieth anniversary/sixtieth birthday bash—very exciting! I picked up a new dress for the party—it’s really cute! I’ll post a picture when I wear it on Friday night!

After some more errands and a phone call with my sis, it was time to make some dinner.  After seeing Giada make some caponata last week, it’s been on my mind, so I decided to try my own hand at it.  I didn’t pronounce it CAPonahhhhta, and I wasn’t cooking with a tasteful nude manicure, and I wasn’t sporting uber-cleavage in a cute Anthropologie top…but I still think mine turned out pretty good. 

Easy Caponata:


3 tbsp. olive oil

1 large onion, chopped

3 garlic cloves, minced

1 small eggplant or 1/2 large eggplant

1 can diced tomatoes

1/4 cup water

2 tbsp. agave nectar

salt and pepper to taste


In a heavy-bottomed pan, heat 2 tbsp. olive oil.  Add onion and cook for 15 minutes, until really starting to soften and brown.  Add garlic, eggplant, and tbsp. olive oil, then cook for ten minutes, seasoning generously with salt and pepper. Add tomatoes, water and agave nectar, then bring to a boil.  Boil for 1-2 minutes, then reduce heat and simmer for at least 20 minutes, stirring occasionally. 

The caponata is delicious on its own:

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…but even better served over crusty bread with hummus, like we had it:

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So good!  The bread soaks up all of the juices.  This caponata is the perfect mix of savory and sweet.  Yum!

I think it might be time for some fro-yo.  Hope you have a great night!

15 Comments leave one →
  1. August 10, 2011 1:21 am

    Wow this looks incredible! I’m with you–I’d serve this on crusty bread. I’m getting hungry thinking about it!

  2. August 10, 2011 1:22 am

    Anna, it looks awesome! What a great meal to have after a day of errands and tax forms. The joy.

  3. August 10, 2011 2:37 am

    This looks fantastic! I love the hummus/bread idea!! I love crusty bread that soaks up all the liquidy goodness!

  4. August 10, 2011 3:09 am

    Yum! Looks delicious!

    You must be so happy to be closer to family 🙂

  5. August 10, 2011 3:41 am

    Haha, spot on with the Giada comments! I’m always so envious of her perfect manicure!

  6. August 10, 2011 4:12 am

    Happy Anniversary/Birthday to your wonderful parents! I’m sure their party will be a BLAST! They are a lot of fun on a regular day. 🙂

  7. August 10, 2011 11:05 am

    I’m actually obsessed with caponata, but I’ve only made it once and it was a long time ago. I’m going to make this recipe, it looks delish!

  8. August 10, 2011 12:18 pm

    This is such a timely recipe!! I have 2 eggplant sitting on my counter and wasn’t sure what to make. Anna to the rescue!

  9. August 10, 2011 12:37 pm

    I’ve been missing eggplant this summer. Yummy.

  10. August 10, 2011 2:14 pm

    Ha – love the Giada/Anthro tops bit. Couldn’t agree more. She does make some killer food though!

  11. August 10, 2011 4:46 pm

    Crusty bread and hummus – the perfect blank canvas for a meal. 🙂 This looks like a great way to use those farmer’s market eggplants!

  12. Emo permalink
    August 10, 2011 5:35 pm

    Yum! It seems like you’re breaking in your new kitchen pretty well!

  13. August 12, 2011 1:25 am

    This looks so good! I have to pin it! 🙂 Have fun at the parties! 🙂


  1. BodyRock, Maine & Friday Link Love
  2. Crazy Veggie Filled Caponata!

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