Author Notes
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
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Ingredients
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1
Eggplant, unpeeled and cubed
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3/4 cup
Olive oil
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2
Red bell peppers, sliced
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2 medium
Onions, sliced
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4 stalks
Celery, cut into 1/4" pieces
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2 tablespoons
Capers
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1/2 cup
Pignoli (pine nuts)
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1/4 cup
Red wine vinegar
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1/2 pound
Kalamata olives (pitted and halved)
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1/4 cup
Tomato paste
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1/2 cup
Water
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2 tablespoons
Sugar
Directions
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Fry the eggplant in 1/2 cup of olive oil in a large frying pan. Cook until brown and set pan aside.
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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.
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Add the remaining olive oil to the pan and sauté the onions and celery until soft.
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Add the capers and give it a quick mix with the vegetables.
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Add the tomato paste, sugar, water and vinegar. Simmer for 15 minutes. Add to the eggplant and peppers.
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Add the pignoli nuts and olives and cook for 5 minutes, stir to blend the flavors.
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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.
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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.
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