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Description:
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Sautee eggplant, onion and celery in olive oil until softened. Add stewed tomatoes, olives, capers, raisins and pinenuts. Bring to a boil then add salt, pepper, red wine vinegar and sugar. Simmer until ingredients are well blended.
Caponata should have a good eggplant flavor that has bit of a sweet and sour undertone from the sugar, vinegar capers and raisins.
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Keywords:
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Sicilian Eggplant Caponata
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Ingredients:
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Eggplant - cubed (preferably with skin on)
Stewed Tomatoes - 1 can Italian tomatoes
Green Sicilian Olives - pitted and chopped
Raisins - 1 small box
Celery -chopped
Pinenuts - about a handfull or more
Capers - salt packed if you can get them
Onion - 1 large
Extra Virgin Olive Oil
Red Wine Vinegar
Sugar - just a couple of pinches
Salt and Pepper
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Cooking Time:
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about 1hr - depends upon eggplant cooking time
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Preparation Time:
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about 20 minutes - chopping
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Serves ( 4 person is Default ):
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Note:
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Recipe does not use measurements - adjust ingredients to taste and serving size
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Introduction ( a short intro ):
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This recipe for is for the Sicilian appetizer Eggplant Caponata, also known in some areas as "Garbliadena". This recipe comes from my grandmother and like many Italian grandmothers it is done from memory. Measurements are virtually non-existant so you can adjust the ingredients to your personal taste. You can serve this warm or cold on Italian bread, bruschetta, crostini etc... and it gets even better the next day.
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