See Also
A Taste of History | Richland LibraryHow To Make Collard Greens: Southern Collard Greens 101Ethiopian Collard GreensYour Guide to Ethiopian Cuisine | Rumi SpiceChef Nicolette's Eggplant Caponata
August 29, 2024 1 Comment
"I love making a big batch of caponata in the summer to have in my fridge all week. It’s great with pretty much anything- meat, fish, toast, fried eggs, cheese- it’s just delish! This recipe makes things a bit easier by roasted the eggplant and folding it in at the end. Traditionally, pine nuts are mixed in but I like garnishing with almonds since we live in the almond mecca and this way they add nice crunch to the dish. Caponata is better made at least a day in advance as well to allow the flavors to meld together. Even people who are weary of eggplant won’t be able to resist the sweet, tart and rich flavor of this caponata!"
