FoFF Caponata

by Joanne on September 15, 2011

I couldn’t leave the kitchen when this dish began to fill the air with such a tantalizing aroma.  It was so easy.


Just get that crock pot out, chop a few ingredients up, open a can, open a jar or two and let it cook.

Ready to cook for 7 - 8 hours. All my work is done!

Peggy of Pantry Revisted made the Caponata and loved it. See what she had to say.

You will LOVE this recipe by Carla Vavala.  *Carla has a Facebook page, “Carla Vavala Creative Cook”.

Carla Vavala

Make sure to keep up with her or better yet, cook along with us every Thursday and I’ll post your photos, your recipe version (if you made any personal favorite adjustments to Carla’s recipe), and of course your blog link if you have one. If not, photos are always welcome.




  • 1 med eggplant, peel, cut into 1/2 inch pcs.
  • 1 can diced Italian tomatoes, don’t drain.
  • 1 med onion, chopped
  • 2 celery sticks, sliced
  • green olives, sliced (I used about 1/4 cup)
  • 1 red bell pepper, cut into 1/2 inch pcs.
  • 1/2 cup salsa (from a jar), about 8 oz
  • 1/4 cup olive oil
  • 2 TBS capers, drain
  • 3 TBS balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tsp oregano *I used 1 TBS fresh oregano
  • 1/4 tsp salt
  • 1/2 tsp basil (or 1 TBS fresh, chopped) *I used 3 fresh basil leaves, chopped – love basil!
  • 1/4 tsp pepper
  • 1/2 TBS crushed red pepper (if you want spiciness)
  • Sliced Baguette Bread – I made my own beer bread.

Mix all ingredients except bread in a crock pot. Cover and cook on low for 7 hours or until all are tender. Serve at room temp. on bread

or use as a dip. If you want to make a meal of it, serve over pasta.


Ted and I had the Caponata over fresh baked haddock.  AMAZING! I’m liking this book!

Have you ever made Caponata? If not, try this recipe. If you don’t like spicy, use MILD salsa and leave out the red pepper flakes.

Next Thursday:  If you want to cook along, next week we will cook “Gyoza Carla Style! (pot stickers)”  Either order the book (click on the book link above) or email me for the recipe after leaving a comment about what you think about Caponata.

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  • At 2011.09.15 08:24, Ali @ Peaches and Football said:

    I wish I was brave enough to try eggplant again.Last year a friend made me eggplant parmesan and I couldn’t get past one bite – and have never wanted to try it again… but I hear so many people who love it that I wonder if I just need to find better ways of cooking it to cut down on the bitterness?

    • At 2011.09.15 17:25, Joanne said:

      To get that bitterness out of eggplant, peel and slice it. sprinkle with salt and allow to sit for 30 minutes. Rinse, dry well and use as desired.
      For this caponata recipe, you don’t have to do that. The other flavors and the long cook in the crock gets any bitterness out.

      • At 2011.09.15 09:38, Peggy said:

        Ali- this really does not taste of eggplant. You should try it. Joanne, yours looks so good and chunky, mine cooked to mush. I think it is because I used a food chopper to chop things up really fine. At any rate, we loved it. Yours looks so tasty and I would never have thought to use it as a topping for fish. Wish I were as creative as you!!

        • At 2011.09.15 17:25, Joanne said:

          Thanks Peggy. I really like Carla’s recipes.

          • At 2011.09.15 10:20, Rachel @ The Avid Appetite said:

            Thanks for sharing this! I’m so excited about the return of crock pot season. Last year, I think I hardly used it, but this season that will definitely be changing!

            • At 2011.09.15 17:25, Joanne said:

              Crock pot cooking is the best. So easy and it’s always so tasty.

              • At 2011.09.15 18:07, Gina said:

                Hi Joanne, unlucky for me my crock pot broke recently. I love caponata, the more red pepper flakes the better. I think I will have to break down soon and get one with the cooler weather coming. Hope you are having a great week.

                • At 2011.09.15 20:32, claudia @whats cookin italian cuisine said:

                  My dads favorite he would have gone nuts over this one!

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