Recipe Directions

1.prepare dressing ingredients in magic bullet or blender.

2.pour over rest of ingredients,and mix well.

if you would like to reduce the amount of oil, replace with equal amount of tomato soak liquid:)

good right away or can be marinated several days in fridge.

note:shown pictured with caponata crisps ...

i also made “caponata poppers” cut mini sweet bell peppers(red,orange,yellow) in half,remove seeds,fill with caponata and top with fresh basil and a sprinkle of pine nuts(pignoli).small tomatos may be scooped out and stuffed ,too! yummy as a bruschetta topping.

as mentioned below, i use the chopwizard with the dice blade to make this recipe:) it is available at kitchen stores and larger department stores at this time.may be sold under the manufacturers name ‘progressive’

i found this about picking eggplant !

the chopwizard amazon link (thanks greenie!) ...

sometimes i make “not caponata”,replace the eggplant with 1 green squash,1 yellow squash and some mushrooms;)

Evergreen's Thoughts

the italian eggplant classic,gone raw

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Comments

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This is my new favourite recipe - it is so easy and it tastes wonderful. I took it to a non-raw pot luck and it went down really well (I had warmed it to room temp in the dehydrator) and I had to provide the recipe! I like to add some fresh chilli to the dressing too to spice it up. Yum YUM YUM! Thank you.

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Wow, I am on a low-fat, low-nut diet right now (trying to lose 12-14 lbs for grad) and this recipe is amazing!

I just made it (used 1.5 Tbls olive oil to spike the flavour a bit coz I don't have any raw olives, with 1/2 cup tomato water) and it is so delicious.

I cannot wait to see what it is like after having marinated for a day.

Also, it is really great that it just gets better with time, because while I usually take a green smoothie for lunch, some evenings I can't come home for dinner and I never know what to take.

My favourite salads just don't keep that well, so this is perfect.

Thanks!!!!

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Srumzis's Review

caponata
5
5 out of 5

This recipe is so easy, lowfat, and cheap to make. And it's SOOO good! Thanks!

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This has been one of my favorites to make. I even looked up traditional cooked caponata and it's sometimes served with slivered almonds or pine nuts, which I've been doing as well. So good! Thanks...

BTW, this recipe caused a family friend to "Go RAW"!

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thank you all so much:)....pure and simple...i enjoyed your caponata story!

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Holy eggplant! Luck me, I had everything on hand to try this. Usually I'm pretty lost when it comes to eggplant so I just make it into chewy chips in the dehydrator but, this was AMAZING! My SAD boyfriend loved it. Some guy at work said, "Yum, caponata." I guess it looked just like the real thing (I wouldn't know). I gave him a taste and he loved it too. I've made it twice and the second time I doubled the recipe so it was to the top of one of my big mixing bowls and my boyfriend said, "Wow, that's alot for just you, I'll help you eat it." I said, "Oh, no you don't I'm gonna finish it off just fine."

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Fast and very tasty. I chopped my eggplant a little larger and next time I would chop at the 1/4" size. Was lazy :)

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OUT OF THIS WORLD!!!!!!!!!!!! THIS IS SO GREAT..THANK YOU FOR POSTING THIS...I LOVE IT!!!!

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WOW, wow, WOW!!! Sooooo yummy! I was so disappointed to find that when I cut into my perfect looking eggplant it was all brown! Instead I used lots of zucchini that I chopped, salted, soaked, rinsed and drained. Then I remembered I used all of my ACV in raw pickles so I subbed with lemon juice and a splash of balsamic vin. Then most tasty of all my additions was a bit of nutritional yeast for a cheesy taste. I know it's not raw but I'm B12 deficient because of a stomach operation and nutritional yeast is jam packed. This so does not taste like a salad! Yum and thanks!

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I agree with everyone else!! Delicious!!

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Wow this was really good!

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i really appreciate hearing the different ways everyone is enjoying this...desnatural, how nice to have such caring friends:)... lol@ Annabelle77!

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I just gleaked on my screen.... serioulsy

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I used only half of the olive oil, because the first time I made it the oil was separating itself from the other ingredients of the dressing.

I love love love this one ! It´s full of flavours, and great for non-raws who think that raw is bland.

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This recipe tastes UUUUH-MAZING!! Some non-raw friends of our made this for us because they wanted to have us over for dinner. She went to this site and made it. It's out of this world!!

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Lovely! I think next time less agave for me.... but it was lovely. I think it's the best raw thing I've had yet :)

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DELICIOUS! i used a little less agave, and some sea salt. also put it in the dehydrator for 2 hrs at 115F which brought out the flavors nicely. my non-raw friends couldn't stop eating it.

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This one looks like a dish InI can get InI stubborn friends to try. Give thanks for a great recipe. One perfect love. Until that day!!!

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This one looks like a dish InI can get InI stubborn friends to try. Give thanks for a great recipe. One perfect love. Until that day!!!

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Hey,

I will let you know how it goes, im marinating it now, and giving it to some very "picky" carnivoires as a side dish along with some raw key lime pie for dessert! Will let u know how it came out!

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hi sueko...yes,you are right!in the ingredient list, everything that is listed after 'dressing',starting with the sundried tomato:)

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Instructions say tp prepare dressing ingredients and pour over other ingredients. Which is which? Is the dressing everything listed after the sun dried tomatos? I'm itching to try this.

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I thought this was the oddest combination of ingredients when I first read the recipe but it tasted absolutely divine. thank you for sharing evergreen! :)

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This is very good and even better if left to marinate in the fridge for a day or two. I mixed left overs with kale and took it to work and this was a lovely salad. By today, the eggplant was nice and soft.

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thank you all, for the awesome comments:) you guys are all so sweet to take the time to let me know you like this...:)

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