Reviewed: Jan. 31, 2009

When I made this I didn't chop up the eggplant small enough to really fit on a cracker or pita chip with much else.... i guess i wasn't really thinking as i was chopping. But, after it cooked, to remedy the situation, i put the whole thing in a food processor. Man is it good! It came out as more of a dip, but it's a delicious dip, and so healthy.

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MUFFINMAGGIE

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 9, 2009

This recipe is very light and flavorful. I served it with fresh mozorella and parmesan on crackers. Everyone loved it! I actually roasted it longer than the recipe calls for. Also, if you can let it sit in the refrigerator for a couple of days, the flavors really come together.

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TLGIFFORD

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Reviewed: Jun. 30, 2008

Fantastic. I don't bother peeling the eggplant, and I personally don't like mushrooms or olives. I substitute zucchini for the mushrooms, and 1-2 tbl of capers for the olives. Instead of the vinegar sugar combo I followed others suggestion and just use balsamic vinegar to taste-1/4 cup probably. If possible I add fresh herbs instead of dried, and cook it longer than 30 minutes, 45 more likely. Great with fresh soft/crusty bread or over pasta.

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Liz L.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 27, 2008

I made this alone with Peppys pita bread...It was such a great combination!

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banners6

Cooking Level: Beginning

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Reviewed: Dec. 28, 2006

I served this for everyone at work and before I knew it I had to give everyone a copy of the recipe! They just loved it!

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interlude

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Reviewed: Nov. 29, 2006

I love it. It is a little bit of work/ time consuming, but I put it out every week at our Sabbath table to go on the challah...and my 1 year old loves it too!

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Cdawnr

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Reviewed: Nov. 11, 2006

What an interesting recipe. I followed another's advice and used splenda instead of sugar. I also added a minced jalepeno pepper for some heat. Next time, I'll add more olives.

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Heidi

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 7, 2006

Thanks for this fabulous recipe! What a great way to make good use of all the extra garden produce. It all came together so well. Really good hot served with spaghetti.

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HARLOW2

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Reviewed: Aug. 20, 2006

I made this for a party I attended yesterday. I used balsamic vinegar too, didn't peel the eggplants, but DID salt and drain them in a colander an hour before using them. The recipe came out PERFECT, not marinara-ish AT ALL! I served it with toasted pita chips and it was more popular than the regular salsa/chips on the table. EVERYONE raved about it! I will definitely make this again, not only for home enjoyment but for my company's potluck lunches. Easy, elegant, and very yummy. Splurge for pita chips or toast some French or Italian bread and skip the saltines or Ritz crackers.

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Beth

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Jul. 22, 2006

This is great!! I used to have a roommate whose mom made something like this and I loved it. The recipe sounded akin to what she made but I had no idea what it was called. Anyway, instead of using red wine vinegar I used balsamic vinegar, just a personal preference of mine, but I think it really helped to develop the flavor, and I used a 1/4 cup of it. The only other alterations were more garlic, not peeling the eggplant, and I didn't have oregano and basil at hand but I had italian seasonings, so I used a 1/2 tsp of that, instead. Oh, and I didn't bother to add the sugar since balsamic vinegar already has some sweetness to it.

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lili

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Reviewed: Jun. 4, 2006

I did like this recipe a lot but it kind of tasted like vegetables in marinara sauce. So its a good base that just needs a little more seasonings to the reds sauce. Also mine turned out a little think. Will make again with a few ajustments. its a keeper though

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LADYBUGSZ

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Reviewed: Apr. 21, 2006

I did not peel the eggplant because the chore seems so tedious and it came fine. Be sure to place the chopped up eggplant and sprinkle and toss the salt and place in colander for 30 minutes. This drains the bitter juices from the eggplant. I served this cold on top of crackers (SEE MY PHOTO). I do recommend serving this on top of Ritz crackers if serving to company. TY for the recipe!! BTW, this recipe is totally vegan too!

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LucyDelRey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Marina Del Rey, California, USA

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Reviewed: Dec. 2, 2005

Loved this recipe. I made it a couple of days in advance of my diner party, and could barely resist eating it before hand. I didn't change anything from the recipe, but next time I will add more mushrooms.

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dinner for breakfast

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 22, 2005

Not bad, I expected more flavors, it kind of tasted like vegetables in marinara sauce. But very healthy so I will make it again.

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PACEGIRL

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 8, 2005

This is the recipe that hooked me on the Allrecipes website! I think it's also called caponata. Everyone in my family and all our guests love it. I usually bake it for 45-50 minutes for the eggplant to get tender. It has been great for the South Beach diet (I fudge on the little bit of sugar.)

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Judy Fine

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Reviewed: Sep. 22, 2005

This antipasto was absolutely delicious. I like it hot or cold.

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Jrab

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Reviewed: Sep. 19, 2005

This was very good, but I doubt there was enough for 48 servings there. Once it was done, I made some italian toasts and spread the antipasto over them, sprinkled some parmesian on top and put it back in the oven for about 5 minutes. It was a big hit at my party.

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JCL

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2005

A great way to use fresh veggies from the garden! This is really easy to make. I love how the vegetables stay crunchy and I LOVE the green olives. I stirred in fresh tomato slices (also from the garden!) right before serving and, mmmmmmmm!!! I think it would also be good warm over pasta.

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Karen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 31, 2005

Very delicious! I secretly substituted Splenda for the sugar and no one noticed. Rave reviews from everyone!

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AEWESCOTT1

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Mar. 24, 2005

This is one of the best appetizer I have ever had! Since I did'nt have any tomato paste I just used Italian garlic tomato paste it is just as good. Thank you so much!

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