Caponata

Caponata Recipe. The all-encompassing Sicilian dish. It can be a sauce for pasta, an amazing dip for bread, a relish for sandwich, or a meal in itself.

GO

1 hr, 15 mins

45 mins

Review it!

Ingredients

2 lbs

1 Tbsp

1/4 cup

2

1

1/3 cup

1 Tbsp

3 cups

2 Tbsps

2 Tbsps

6

1/4 lb

1/2 cup

1/2 tsp

1/4 tsp

Preparation

  1. Slice off the ends of the eggplant and chop into 1 inch pieces. Place in a colander and sprinkle with salt. Toss and allow to drain for 1 hour.
  2. In a large sauté pan heat half of the olive oil over medium heat. Add the onion and celery. Sauté until the onion is translucent. Remove and add to a stockpot.
  3. Add the remaining olive oil to the sauté pan and sauté the chopped eggplant in batches for 10 minutes at a time.
  4. Add the eggplant to the stockpot.
  5. To the stockpot add the white wine vinegar, plum tomatoes, tomato paste, capers, and anchovy fillet. Bring to a boil and lower to a simmer. Cook covered for 15 to 20 minutes.
  6. Stir in the pine nuts. Add salt and pepper to taste.
  7. Allow to cool and serve at room temperature.
Add to Cookbook

Add to
Grocery List
  
Email Share Tweet

Caponata

Tried it? Ate it? Be the first to review it!
Caponata Recipe. The all-encompassing Sicilian dish. It can be a sauce for pasta, an amazing dip for bread, a relish for sandwich, or a meal in itself.

Add Review

Caponata

Rating
(keep tapping til your rating is set)

Review

Send Review