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
