Angelina's Caponatina
photo by threeovens
- Ready In:
- 3hrs
- Ingredients:
- 14
- Yields:
-
3 cups
ingredients
- 1 large eggplant, peeled and finely diced
- salt
- 1⁄2 cup olive oil, divided
- 1 medium onion, chopped
- 2 large celery ribs, chopped
- 1 large green pepper, chopped
- 2 large garlic cloves, minced
- 10 large pimiento-stuffed green olives, chopped
- 2 tablespoons drained nonpareil capers
- salt and pepper
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 1 1⁄2 cups tomato sauce or 1 1/2 cups marinara sauce
- 1⁄2 teaspoon red pepper flakes (optional)
directions
- Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse.
- Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve.
- Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.
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Reviews
-
Loved this great appetizer! I didn't have any celery on hand so left it out, otherwise made as directed. I did include the optional red pepper flakes and loved the combination with the tangy vinegar, olives and capers. Served as you suggested with water crackers....and a nice merlot ;) Delicious - thanks for sharing your mom's recipe!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!