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Thomaston, Connecticut

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Reviewed Roasted Eggplant Caponata

Jan 5, 2012 in Food Network Community Toolbox on

This is great, especially on pita bread or whole grain toast! The only thing I did not have on hand was the pine nuts. I overcooked the eggplant, so it was quite mushy, but it still had delicious flavor. I used the big, green olives at the olive bar and about a half cup of parsley. I will definitely be making this again!! Thanks Ina, I always lov...

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