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Caponata recipe by Miss Pegi

Posted in Recipes, tagged , on July 31, 2014|

Italianfoodforever.com

Italianfoodforever.com

Caponata is a great summer dish as the eggplants and plum tomatoes are at their best at this time of year and it can be served cold which is great in summer heat. It is a spread which can be used on bread or on toast (bruschetta)

 

2 medium to large eggplants (young and firm are best)

8 to 10 ripe medium plum tomatoes

1 1/2 cups chopped white or yellow onion

1 1/2 cups chopped celery

1/2 cup olive oil

1 jar of capers, drained (usually 3-3.5 oz)

2 generous tablespoons of pignoli nuts

2 tablespoons sugar

4 tablespoons red wine vinegar

Salt and pepper

 

You will also need a large frying pan with a lid.

 

  1. Leaving the skin on, cut the eggplants into 1 inch cubes.
  2. In a clean sink spread the cubed eggplant. Salt and allow to sit for 30 minutes to remove any bitterness.
  3. While this is draining, prepare the onions and celery. Chop the tomatoes.
  4. Thoroughly rinse the eggplants and pat dry with paper towels or a clean towel.
  5. Put olive oil in frying pan and allow to heat up.
  6. Put eggplant in the hot oil and fry until soft and slightly browned.
  7. Use a slotted spatula to remove the eggplant into a bowl and put aside.
  8. In the oil remaining in the frying pan, cook the onion until golden brown.
  9. Add tomatoes and celery. Simmer for about 15 minutes.
  10. While that is simmering, put the sugar and vinegar in a small pot.  Add salt and pepper to taste. The pepper should make a thin layer on the top. Heat on the stove to dissolve the sugar and salt.  Stir constantly while heating. Make sure you get all the sugar off the bottom.
  11. Add eggplant, capers and pignoli nuts to tomatoes.
  12. Add vinegar mixture.
  13. Simmer for 20 minutes. Stir frequently being sure to scrape the bottom.

 

Serve with crusty Italian bread, pieces of toast  (bruschetta,) chunks of provolone or parmesan cheese and pepperoni. The flavors meld after a few hours or it is even better the next day.  Serve hot or cold.

Caponata freezes well, but also keeps in the fridge for at least a week.  The vinegar acts a pickling agent and preserves it.

Enjoy!

Miss Pegi is a gardening columnist for Blogfinger and a radio talk show host. Her actual name is Pegi Costantino and she is the President of the Woman’s Club of Ocean Grove. 

BETTE MIDLER:   Try doing the mambo while you make this recipe.

 

 

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