My Aunt Tootsie was a fabulous cook because she learned from my Grandmother. This is her recipe for caponata. Great served with antipasti before a meal while singing "Ti voglio bene" as Aunt Tootsie did. —Nicki Filipponi
Eggplant, unpeeled and cubed
Red bell peppers, sliced
Celery, cut into 1/4" pieces
Pignoli (pine nuts)
Red wine vinegar
Kalamata olives (pitted and halved)
In This Recipe
Fry the eggplant in 1/2 cup of olive oil in a large frying pan. Cook until brown and set pan aside.
Add 2 tablespoons of the remaining oil to another pan and sauté the red peppers until tender then add it to the pan with the eggplant.
Add the remaining olive oil to the pan and sauté the onions and celery until soft.
Add the capers and give it a quick mix with the vegetables.
Add the tomato paste, sugar, water and vinegar. Simmer for 15 minutes. Add to the eggplant and peppers.
Add the pignoli nuts and olives and cook for 5 minutes, stir to blend the flavors.
Note that salt is not included in this recipe. The capers and olives are salty. When it is cooked - TASTE and then add salt and pepper to taste.
Cool before serving. Caponata will keep for 2 weeks in the refrigerator. I'm sure it will not be in the refrig for that long. It is so delicious it will not be left over.