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richards sicilian caponata

★★★★★ 1
a recipe by
JoSele Swopes

This one of our friends favorite family dishes he grew up with. His grandmother used to make for him during the holidays. He always looked forward to having I am adding this to our holiday celebrations. I love eggplant as a whole any time of year. With all of these flavors infused it is absolutely a marvelous dish.... Enjoy this on Crustini!

★★★★★ 1
serves 8
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For richards sicilian caponata

  • 2 1/4 lb
    eggplants (diced)
  • 1/2 lb
    green olives (packed in brine, pitted, sliced)
  • 6 oz
    capers, salted (rinsed) small
  • 1 1/4 lb
    celery ribs (blanched, stripped, bite size)
  • 1 c
    da vinci chianti
  • 2/3 lb
    red onions (fine slices)
  • 2/3 lb
    roma tomatoes (blanch, peel, seed, chop)
  • 1/3 c
    red wine vinegar
  • 2 Tbsp
    raw sugar
  • 6 sprig
    basil, fresh (chop)
  • 3/8 c
    pine nuts
  • olive oil, extra virgin
  • sea salt

How To Make richards sicilian caponata

  • 1
    This usually served during the holidays but you can serve it year round... Start by stripping the strings or fillaments from the celery, then blanch in lightly salted water for 5 min, drain, cut into bite size pieces, saute in a little olive oil, set aside. Wash eggplant, dice, put in colander,sprinkle with salt liberally, let set for several hours to pull out the bitter juices. Now you have time to blanch, peel, seed and chop you roma tomatoes.
  • 2
    Now that your eggplant has sat with the salt on it, rinse it and pat it good and dry, Now, slice your onionand saute them in olive oil; once they are translucent add the capers, pine nuts, olives that you have sliced, and tomatoes. Continue cooking, using a wooden spoon, til the tomatoes are done, about 15 min remove from the heat.
  • 3
    While the tomatoes are cooking heat a second pot of olive oil and fry the eggplant, in several batches to keep the oil from getting chilled. When the last batch is done, return the the tomato skillet to the heat and stir in the eggplant, together with the previouly sauteed celery. Cook for several min over low heat, stir gently, stir in wine, let wine reduce, stir in vinegar and sugar; when wine vinegar and sugar has almost completely reduced remove from heat and let it chill.
  • 4
    Serve chilled garnish with chopped basil, this will keep for several days in the fridge, the flavor improves with time......Enjoy!......Mangiare! Godere!