How to Make Ricetta Caponata Siciliana Originale

Eggplant Caponata (Sicilian Version)

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Recipe Summary Eggplant Caponata (Sicilian Version)

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Ingredients | Ricetta Caponata Siciliana Originale

1 eggplant, peeled and cut into 1/2-inch cubes

salt to taste

¼ cup olive oil, divided

1 cup finely chopped celery

1 onion, finely chopped

1 clove garlic, minced

1 ½ cups canned plum tomatoes, drained and coarsely chopped

12 green olives, pitted and coarsely chopped

1 ½ tablespoons drained capers

1 tablespoon tomato paste

1 teaspoon minced oregano

2 tablespoons red wine vinegar

2 teaspoons white sugar

1 teaspoon salt

ground black pepper to taste

2 teaspoons minced fresh parsley, or to taste

Directions

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Info | Ricetta Caponata Siciliana Originale

prep: 30 mins cook: 34 mins additional: 30 mins total: 1 hr 34 mins Servings: 16 Yield: 4 cups

TAG : Eggplant Caponata (Sicilian Version)

Appetizers and Snacks, Antipasto Recipes,

Images of Ricetta Caponata Siciliana Originale

Ricetta Caponata Siciliana Originale / Per preparare la caponata alla siciliana iniziate pulendo le melanzane poi affettatele, tagliatele a cubetti e mettetele in uno scolapasta.