Recipe

Sicilian-style Caponata Recipe


Print Recipe

Ingredients
  • 2 medium eggplants
  •  Garnish: fresh oregano sprigs
  • 1/2 tsp pepper
  • 6 pitted black olives, sliced
  • 3 tbsps tomato sauce
  • 6 pitted green olives, sliced
  • 1/4 c capers
  • 2 celery ribs, sliced
  • 1/2 tsp salt
  • 2 tbsps white vinegar
  • 1/2 c olive oil
  • 2 tbsps sugar
  • 2 small onions, sliced

Directions
  • Step #1 Peel & dice eggplants.
  • Step #2 Sauté in hot oil in a Dutch oven over medium-high heat 5 mins; remove eggplant from pan, & set aside.
  • Step #3 Add onion to pan; sauté 5 mins or until tender.
  • Step #4 Add tomato sauce & celery; sauté 5 mins or until celery is tender.
  • Step #5 Return eggplant to pan; stir in the capers & next 6 ingredients.
  • Step #6 Reduce heat, stirring often, & let simmer, 20 mins.
  • Step #7 Let cool 1 hr.
  • Step #8 Garnish, if desired.
  • Step #9 Serve with rustic bread slices.
  • Step #10 Note: Caponata may be stored in refrigerator up to 1 week.
  • Enjoy the Sicilian-Style Caponata recipe

Viewing Sicilian-Style Caponata Receipe