Caponata – Eggplant Antipasto Class
A deliciously sweet and sour Mediterranean dish, caponata is very popular in Italy as an appetizer, side dish, or a topping for crostini or bruschetta.
Eggplant is the star of this vegetarian preparation. It’s complemented by tomatoes, onions, olives, capers, pine nuts, celery, vinegar, and a little sugar.
While eggplant is typically fried in caponata, I’ll show you my trick to make the perfect caponata with roasted eggplants, for a healthier result.
There’s no better way to bring Mediterranean flavors to your table all summer long!
– celery stalks
– tomato purée
– cherry tomatoes
– capers preserved in salt
– green olives
– toasted pine nuts (optional)
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
Once you’ve signed up for your first class, you’ll have an account in our system with your email address and the password you set up during registration. You may need to log in to purchase additional classes or memberships, and you can always reset your password here.
Fill out the form below to enroll in this class.
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