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What should I do with Leftover Caponata?

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I made some delicious caponata last night but have a lot left over. What are some good recipes where I could use the rest of it?

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  1. I'm planning on making that delicious Caponata recipe in Saveur magazine from August issue. And being in the middle of canning season I wonder if the Caponata could be preserved.

    It seems to have sufficient acid from the vinegar though you'd have to cut back or ideally cut out the olive oil. Just a thought.

    1. I had leftover eggplant caponata-type-stuff that originally was top crostinis. Put leftovers over pasta once with some goat cheese sprinkled through (which then melted - YUM). Was great!

      1. i served some leftover Caponata with rare grilled tuna steaks last week. A very good combo.

          1. Gourmet had an appetizer in one of their Thanksgiving menus a couple of years ago that involved a caponata-like food wrapped in phyllo packages...it was tasty.

            1. It would freeze well, wouldn't it?

              1 Reply
              1. re: Jocelyn P

                It freezes fine. I put it in smaller zipper freezer baggs and have kept it for 4-5 mo's without a problem. I use it on pasta or as a sauce(with a little red wine and tomato juice) which I'll use on veal or chicken scalopes