Caponata Siciliana Recipe

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Irene Hirschman


My Mamma Fichiera made this for her guests at her Penzione n Taormina , Sicily.

★★★★★ 1 vote
6 As a side or 12 as an appetizer
1 Hr
40 Min


3 lb
1 Tbl
1/2 tsp
3/4 cup
olive oil
2 stalks
celery, diced
1 large
onion, diced
bell peppers, red, green, yellow, cored and diced
2 cloves
garlic, sliced
1 large
carrot, peeled and diced
2 tsp
a/p flour
2 lb
ripe plum tomatoes, peeled and cut up
1 cup
pitted green olives, coarse ly xhopped
2 Tbl
red wine vinegar
1 tsp
3 lg
fresh basil, shredded
1 Tbl
chopped flat leaf parsley
2 Tbl
tiny capers, drained
1 med
zucchini, cut in half lengthwise and sliced


1Peel and dice eggplant ( large dice ). Season with salt and pepper and set aside in colander with heavy plate over it to drain liquid.
2Heat oil in a large skillet ; add celery , onion , bell peppers, garlic and carrot, and cook uncovered 10-12 minutes. Transfer vegetables to shallow baking dish , reserving the oi
. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring , over moderate heat, until lightly golden. Add to vegetables in baking dish. Add tomatoes, green olives , vinegar, sugar, basil, and parsley and place in oven at 350°F for 1/2 hour.
3Remove from oven; mix we'll, taste for seasoning and correct to your taste if necessary. Add capers , stir and place in oven for a few minutes longer. Serve hot as a side dish and cold as an appetizer
4To peel tomatoes, drop them into boiling water for about 1 minute
, then immerse them in ice water. The peel will come right off.

You can adjust the vegetables to your taste.

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Squisito, #Mmmmmmmmmmm