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Caponata is a Sicilian Italian dish that can be served as a side dish, in sandwiches,  or as a spread for crostini.  CaponataIt hits the tongue in all the right places with its combination of flavors.  It is one of my favorites.  It is hard to find anywhere anymore.  It seems nobody wants to take the time to do it right.   Do yourself a favor and make this.  It is exquisite.




Recipe By     : Sitara
Serving Size  : 10   Preparation Time :5:00
Categories    : Appetizers  Spreads   Italian
                       Luncheon      Sauces                      


 
Amount  Measure       Ingredient -- Preparation Method
--------        ------------      --------------------------------
   1             large             eggplant -- peeled & cubed
   1             large             onion -- chopped
  1/2           cup               celery -- chopped
1 1/2         cups              tomato sauce
   8            ounces          small pitted
black olives -- drained
   8            ounces          small pitted green olives -- drained
 1/2           cup                pine nuts
 1/4           cup                black currants
1 1/2         ounces          capers -- drained & rinsed
   2          tablespoons    sugar
   2          tablespoons   red wine vinegar
   1          tablespoon     parsley -- chopped
                        salt and pepper -- to taste

Place eggplant cubes in colander and sprinkle with salt.  Let stand for 20 minutes.
Rinse off the salt and pat dry with paper towels.

Heat extra virgin olive oil in large pot over medium heat.  Add eggplant and cook in batches till tender.  Drain on paper towels.  Add rest of ingredients to pot along with the eggplant and simmer on very low heat 2 hours covered. 
Finish with salt and pepper....to taste.