Sicilian Caponata Recipe Daniel Bellino

 

CAPNONATA

Caponata is a Sicilian dish consisting of chopped fried aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes, pine nuts, and raisins.

RECIPE:

Ingredients :

2 large Eggplants, washed and cut into ¾” cubes

½ cup olive oil

2 medium Onions, cut into ¼” dice

1 small Red Pepper and 1 Yellow Pepper

Cut into ½” dice

2 Celery stalks, ¼” dice

¼ raisons, soaked in hot water for 15 minutes

1 ½ cups Tomato Sauce

6 tablespoons sugar

6 tablespoons Balsamic Vinegar

2 teaspoons Salt

3 teaspoons black pepper

3 tablespoons of Capers

Preparation :

Sauté the peppers in a large pot with ½ of the olive oil for 10 minutes.

Add the onions and sauté over low heat for 15 minutes.

Add the celery and tomato sauce and continue simmering. 

While the other ingredients are simmering, brown the Eggplant 

in several batches in a large frying pan with remaining olive oil. 

Add the browned Eggplant, sugar, and vinegar to the pot and simmer for

12 minutes over very low heat. 

Cool and serve on its own, as a topping for Crostini, as part of an Antipasto

Misto.

RECIPES From MY SICILIAN NONNA

DANIEL BELLINO ZWICKE

AMAZON.com