Recently, Pamela and I went to the Institute of Culinary Education.















Where we learned to make homemade pasta.
















And also how hard it is to make homemade pasta.
















But the last time we got together, I made this lovely Caponata.
















Just as delicious. And less flour in your hair. And shoes. And handbag.


Making pasta from scratch isn’t really that hard. But the part about the flour in my handbag is true.
  • 3 cups olive oil
  • 2 lbs. eggplant, cut into 1″ cubes
  • 1 large yellow onion, chopped
  • 1 rib celery, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. tomato paste, thinned with ¼ cup water
  • 1 cup crushed canned tomatoes
  • 6 oz. green olives, pitted and roughly chopped
  • ½ cup white wine vinegar
  • ½ cup golden raisins
  • ¼ cup salt-packed capers, rinsed and drained
  • 3 tbsp. sugar
  • 2 tbsp. finely grated unsweetened chocolate
  • ½ cup finely shredded basil
  • 2 tbsp. pine nuts
  1. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside. Pour off all but ¼ cup oil, and reserve for another use. Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 1–2 minutes. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving



  1. Pamela Rose says:

    I am on vacay 8n Lancaster, PA and I am going to make this tomorrow. I still remember how good thus tastes and I need to make it stat. Muah.

  2. Pamela Rose says:

    Seriously, I just went on the blog to print this recipe for company on Sunday. I can still taste its vibrant flavor. YUM!!!! Love you G.

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