Name: Authentic Sicilian Caponata: Mamma Annette's Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 10
Cuisine: US
Ingredients: 1 cup vegetable oil, or as needed; 1 large eggplant, cut into 1/2-inch cubes; 1 bunch celery, cut into 1/2-inch slices; 2 medium onions, sliced; 4 medium green bell peppers, thinly sliced; 1 (6 ounce) can tomato paste; 0.5 cup red wine vinegar; 0.25 cup capers, rinsed; 1 tablespoon white sugar; salt to taste; 1 (5 ounce) jar pimento-stuffed green olives; 1 (6 ounce) can large black olives

Experience the timeless allure of Caponatina, a symphony of sweet, sour, and savory notes. This eggplant salad, a cherished family recipe, marries tender vegetables in a vibrant, tangy sauce. Serve chilled as a captivating side or a delightful vegetarian entrée.

Follow The Directions

01

Step

In a large frying pan, heat 1/2 inch of oil over medium heat. Add the eggplant and sauté until golden brown, approximately 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.

02

Step

Add the celery to the frying pan, adding more oil if needed. Sauté until softened, around 5 minutes; then, transfer to the Dutch oven.

03

Step

Cut the onion slices into 1-inch pieces. Add to the frying pan with the bell peppers and more oil if necessary. Sauté until softened, about 5 minutes. Transfer the mixture to the Dutch oven.

04

Step

In the Dutch oven, combine the tomato paste, red wine vinegar, capers, sugar, and salt. Heat over medium heat until the mixture simmers, then cook, stirring occasionally, until the vegetables are tender, roughly 20 minutes.

05

Step

Remove from heat and allow to cool to room temperature. Stir in the green and black olives. Place in the refrigerator to chill thoroughly before serving, about 1 hour.

Adolf Pollich

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