Cookbooks

Cookware

Gifts (Food)

Gourmet Food

Health, Diets

Magazines (Food)

Movies (Food)

Spices, Herbs

Stores, Malls

Wine, Spirits

HOME
About me
Class Schedule

Conversions
Ingredients

• Basics

• Appetizers

• Main Course

• Second Course

• Side Course

• Desserts

• Baking

• Vegetarian

• Low-Carb

• International

• Fast Dishes

serves 6

1 lb (450 gr) celery
frying oil
4 tablespoons extra-virgin olive oil
2 garlic cloves, diced
1/2 lb (225 gr) onion, diced
crushed red pepper
1 cup (230 gr) tomatoes, puréed in a blender
4 – 5 basil leaves
6 oz (180 gr) Sicilian green olives, pitted
4 tablespoons capers in salt, rinsed and drained
pepper
2 lbs (900 gr) eggplant
2 tablespoons sugar
3 – 4 tablespoons vinegar
Salt

*** NOTE:
Quantity of vinegar may vary depending on its strength

This Sicilian dish probably originated in Spain: The name stems from the Catalan word caponada, which refers to a similar relish. The word appeared for the first time in 1709.

Several versions of this dish have emerged that add fish or cheese. I still like the best my mother’s recipes that is fully vegetarian. My mother wouldn’t let us touch it until the next day. She knew that the flavors of the different vegetables would blend together and it would taste absolutely delicious.

Caponata is best served lukewarm, as an appetizer or a side dish. Caponata can be kept in a sealed container in the refrigerator for several days.

Caponata

Sweet and Sour Eggplant

Adjust salt and pepper if necessary. Capers can be very salty, therefore taste the caponata and add salt only if necessary.
Set it aside in a bowl  for at least one day. Serve lukewarm.

In a small saucepan, boil the celery sticks for about 6 – 7 minutes or until tender. Cut the celery into small dice.

In a medium-size saucepan, pour the extra-virgin olive oil, and add the garlic, onion, and a generous amount of red pepper.
Sauté for about 5 minutes over medium heat, or until the onion is soft and translucent.

Add the tomatoes, . . . .

. . .  basil  . . . .

. . .  olives, capers, and freshly ground black pepper.

Cook for about 10 minutes and set it aside.

Cut the eggplant into approximately 3/4 - inch (2 – 3 cm) dice. In a large frying pan, heat the oil to frying temperature. Add eggplant

Fry the eggplant gently for about 8 – 10 minutes, until light brown. Add salt.

Place the pan with tomato back on the stove on medium heat. Combine the eggplant.

Add the celery. Stir to blend the ingredients together.

In a small bowl whisk together sugar and the vinegar.

Stir in the sugar - vinegar mix into the pan. Cover the saucepan, and cook for about 5 minutes, or until the caponata thickens.

For a nice presentation, transfer the caponata to a bowl and refrigerate overnight.

Remove the caponata from the refrigerator one hour before serving. Turn the caponata upside down on a dish, decorate with wedges of hard boiled eggs, slices of orange, basil leaves.

Caponata is a magnificent dish made from many different vegetables cooked separately and then blended together.