CAPONATA SICILIANA
By
Irene Hirschman
@mi_piace_cucinare
1
My Mamma Fichiera made this for her guests at her Penzione n Taormina , Sicily.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
6 As a side or 12 as an appetizer
Prep:
1 Hr
Cook:
40 Min
Ingredients
-
3 lbeggplant
-
1 Tblsalt
-
1/2 tsppepper
-
3/4 cupolive oil
-
2 stalkscelery, diced
-
1 largeonion, diced
-
3bell peppers, red, green, yellow, cored and diced
-
2 clovesgarlic, sliced
-
1 largecarrot, peeled and diced
-
2 tspa/p flour
-
2 lbripe plum tomatoes, peeled and cut up
-
1 cuppitted green olives, coarse ly xhopped
-
2 Tblred wine vinegar
-
1 tspsugar
-
3 lgfresh basil, shredded
-
1 Tblchopped flat leaf parsley
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2 Tbltiny capers, drained
-
1 medzucchini, cut in half lengthwise and sliced
How to Make CAPONATA SICILIANA
- Peel and dice eggplant ( large dice ). Season with salt and pepper and set aside in colander with heavy plate over it to drain liquid.
- Heat 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. - Remove 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
- To 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 CAPONATA SICILIANA
Course/Dish: Vegetables Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Squisito #Mmmmmmmmmmm
