Sicilian Caponata, a delicious appetizer

Sicilian Caponata, a delicious appetizer or side dish loved by all sicilians and now also loved by everyone around the world. Join Rossella and Nonna Angelina Purpura from Carini (Palermo, Sicily),

Ingredients

2 Medium sized eggplant, 3 Stalks of celery chopped in small pieces, 2 Tbsp Baby capers, 1/2 Cup Chopped grenn olives, 1 Medium onion, chopped, 1/2 Cup Crushed tomatoes, 1/2 Cup Red wine vinegar, 1/2 Cup Chopped toasted almonds, 1/4 Cup Sugar + 4 Tbsp, 4 Tbsp EV Olive oil, Salt & Pepper, Vegetable oil for frying

Directions/Steps
Wash and cut the eggplant in cubes of about 1" thick. Do not peel the eggplant. Optionally put the eggplant pieces in a colander, salt it and let drain until the water begins to drip. About 10 mins.
Rinse the eggplant in cold water and dry with a towel or paper. Fry all the eggplant pieces until golden brown. Put in a plate lined with paper towels. Boil the celery in hot water.  Once tender, shut the flame and add the capers and the olives.. Keep everything in the hot water for about 3-4 minutes. Drain and set aside.
 
In a saute pan add the EV Olive oil and saute the onion. Once the onion is translucent add the crushed tomatoes. Saute for a few minutes and add the boiled celery mixture. Cook for 3-4 minuted.
Add the fried eggplant and cook for 3 minutes. Dissolve the 1/4 cup of sugar in the vinegar and add to the pan. Cook for an additional 5 minutes. Add the 4Tbsp of sugar to the chopped almonds.
Move the caponata to a serving plate and garnish with the chopped almonds.
 

 

Receive More Stories Like This In Your Inbox

Recommended

Spiedini, speducci and arrosticini!

Spiedini, speducci and arrosticini: let’s talk about the difference… Or not! Let’s face it, they all lead to the same thing - little morsels of meat...

Playing with grapes: do try this at home

With the season drawing to a close, the bounty of summer is starting to taper off. I still love the juicy goodness of my fresh tomatoes and the...

Melanzane ripiene, stuffed eggplants

No other topic, not even religion or politics, provokes such enthusiastic discussion in my mother’s family like melanzane ripiene, or stuffed...

Pasta alla Parmigiana

As the end of summer approaches in North America, we see an abundance of fresh fruits and vegetables everywhere. Of course we have the usual suspects...

Massaged kale “Caprese-ish” salad

Kale. The “super food”. It’s everywhere: kale salads, kale chips, kale and rice bowls, kale extracts, kale and spinach green tea hyaluronic acid age...

Weekly in Italian

Recent Issues