Reviewed: Jul. 28, 2012

I made just a couple of changes to this, only because of the contents of my garden and frig -- instead of green bell pepper, I used poblanos, and instead of stuffed green olives, I used kalamatas. WOW!!! Extremely yummy (and healthy, too!) An absolute hit.

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Reviewer:

SarahW

Reviewed: May 19, 2012

I really liked this recipe but i try it differently..instead of the tomato paste i did my own tomatoe sauce and it turned out fabulous!

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Reviewer:

jkafie

Reviewed: Apr. 9, 2012

Wonderful appetizer. Made for Easter as one of the appetizers. None left over. Deliscous.

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Reviewer:

BramptonMommyof2

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: Mar. 13, 2012

My sister is a professional chef, and she makes a dish like this but with red instead of green peppers, and some diced sundried tomatoes and uses it to marinate white fish and bake them in parcels. Served with rosemary roast new baby potatoes and greek salad it's beautiful. I used this recipe to make the fish dish and this version definitely rivaled hers! Plus if you've any leftovers from that meal, it's beautiful as a salsa with leftover greek salad and lamb meatballs in pita breads.

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Reviewer:

Helen

Reviewed: Jan. 8, 2012

Delicious, I used more pepper than stated and it was decadent.

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Reviewer:

Peppermint

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Long Grove, Illinois, USA

Reviewed: Nov. 20, 2011

I enjoyed this served over roasted spaghetti squash. As per the reviews, I subbed 2 tablespoons capers for the olives and used balsamic vinegar instead of the red wine vinegar and sugar. I made extra to freeze and it still tasted great after having been frozen.

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Reviewer:

Suzie

Reviewed: Oct. 12, 2011

Almost there, no bell peppers, no mushrooms and no green stuffed olives. Instead use; sicilian green olives (pitted) and capers.....that is the authentic version of caponata!

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7 users found this review helpful