Caponata Appetizer Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 17, 2010
Was greatly disappointed with this one... A far fling from traditional Sicilian sweet and sour eggplant salad. This is closer to ratatouille. It tasted fine (runny as other critiques mentioned), but not what I was expecting (wanting).
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Reviewed: Dec. 10, 2010
I used less water, added two roasted annehiem peppers and a little kosher salt. It was fantastic. Using less water, you will have to stir every couple of minutes
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Reviewed: Jul. 9, 2010
I actually really liked this. I was surprised because I really hated the idea of using canned soup in caponata but I was trying to clean out the pantry and had a can of it so decided to try it. It turned out great. I did not serve it as an appetizer, I think it would have been too runny for that. I did toss it with penne pasta and topped it with parmesan cheese and it was great! I did need to add some salt to it once it got on the pasta. Those that don't like the idea of using soup . . . I think this would be great with regular diced tomatoes, canned or fresh too. UPDATE: I have made this again-pureed it in the blender and used it as a pasta sauce-it was 5 stars! Topped with a bit of parmesan, it made a great pasta dish, with rave reviews all around! Healthy too! I will definitely make it again that way. To make the sauce, I did add a bit of sea salt and cut the water to only 1 cup. Everything else I kept the same as listed in the recipe except for pureeing it at the end of the cooking time. Soooo good!
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Cooking Level: Intermediate

Home Town: Fresno, California, USA
Living In: Clovis, California, USA

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Reviewed: Jun. 26, 2010
This shouldn't be listed as an appetizer. It has way too much liquid, even after cooking down for quite a while more than listed. It will, however, make a good topping for pasta.
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