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

SPONSORED

Recommended

Who cares if they’re ugly, they’re delicious! I Brutti ma Buoni

The word biscotti in Italy refers to what Americans know as “cookies.” Many Italo-Americans use the word biscotti when they refer to a specific type...

A taste of summer: pomodori arrostiti

Finally the summer heat has yielded a delicious crop of tomatoes – plump heirloom, sweet cherry, meaty San Marzano. I wait patiently all season for...

Arancini, arancine and supplì: what’s behind a fried ball of rice?

When you travel around Italy you will quickly notice that, in every single region, there are culinary traditions locals are not only proud of, but...

Pizza Pascalina, a slice of health

Pizza is the ultimate comfort food: it’s filling, it’s versatile, it’s perfect for sharing but also great to have on your own. A night on front of...

Viva la Pappa al Pomodoro!

I knew I had become truly Italian once I had mastered shopping for food on a daily basis (every morning) as opposed to a large once-weekly...

Weekly in Italian

Recent Issues