caponata siciliana

★★★★★ 1 Review
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By Irene Hirschman
from Kew Gardens, NY

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

★★★★★ 1 Review
serves 6 As a side or 12 as an appetizer
prep time 1 Hr
cook time 40 Min

Ingredients For caponata siciliana

  • 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

  • 1
    Peel and dice eggplant ( large dice ). Season with salt and pepper and set aside in colander with heavy plate over it to drain liquid.
  • 2
    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.
  • 3
    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
  • 4
    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.
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