Recipe

Caponata Recipe


Caponata Recipe Crabhappychick / All my dishes
5 months ago
A yummy melange of Italian flavors to serve as an appetizer. I used to make this when I catered art show openings in Baltimore many years ago. Serve on baguette slices or toasted pita triangles.
Prep:30m Cook:40m Servings:20

Crabhappych

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Ingredients
  • 1 1/2 cups olive oil
  • 4 medium eggplants, peeled and cubed
  • 4 large onions, thinly sliced
  • 1 cup plum tomatoes, pureed - San Marzano is nice
  • 4 stalks celery, medium dice
  • 1 cup green olives, chopped (I like to use double this!)
  • 1/2 cup black olives, pitted and chopped
  • 1/2 cup parsley, chopped
  • 2 tablespoons pine nuts
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon red pepper flakes

Directions
  1. Heat 1 cup oil in skillet. Cook and brown eggplant in batches. When done with all eggplant, put rest of oil in skillet and cook onions until soft. Add tomatoes and celery; cook until celery is soft. Add olives, parsley, nuts and eggplant. Mix and remove from heat.
  2. Heat vinegar and sugar in pan; stir until sugar is dissolved. Add seasonings and pour over veggies. Simmer 20 minutes or until soft. Serve cold or at room temperature.
  3. NOTE: To make this gluten-free, serve with tortilla chips.

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Comments

juliecake 5 months ago said:
Thank you for sending this recipe, sounds yummy! I do love eggplant!

bluewaterandsand 5 months ago said:
Yummy, eggplants!

healthykidsrock 5 months ago said:
Caponata is the best!!! Great hot or cold. I have a 30 year old Caponata verde recipe somewhere I must dig it out and post, Go Sicily!

jenniferbyrdez 5 months ago said:
Good stuff.

chihuahua 2 months, 4 weeks ago said:
Sounds sensational.


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