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 vote
Comments:
Serves:
6 As a side or 12 as an appetizer
Prep:
1 Hr
Cook:
40 Min
Ingredients
- 3 lb
- eggplant
- 1 Tbl
- salt
- 1/2 tsp
- pepper
- 3/4 cup
- olive oil
- 2 stalks
- celery, diced
- 1 large
- onion, diced
- 3
- 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
- sugar
- 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
How to Make CAPONATA SICILIANA
- 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 CAPONATA SICILIANA
Course/Dish: Vegetables, Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #Squisito, #Mmmmmmmmmmm
