Caponata Alla Siciliana (Diced Eggplant Sicilian)

Caponata is a sweet and sour relish which can be eaten as an antipasto, on crackers or thick Italian bread, used as a spread on a sandwich or, my favorite, right from the jar!!

This recipe is from a cookbook my grandmother gave me: “The Art of Italian Cooking” by Maria Lo Pinto. It was one of my grandmother’s cookbooks and has her handwritten notes on some recipes. Needless to say, this book is special! Plus the recipes are easy – that’s probably why she gave it to me!

Caponata tastes best the day after it is made, once the flavors have had a chance to blend and mellow. It keeps well in the refrigerator for about a week but should be brought to room temperature before serving.

I make the recipe and then divide it up into small glass jars and freeze.

This is the recipe directly from the cookbook.

Caponata Alla Siciliana (Diced Eggplant Sicilian)
Print Recipe
Servings
6-8
Servings
6-8
Caponata Alla Siciliana (Diced Eggplant Sicilian)
Print Recipe
Servings
6-8
Servings
6-8
Instructions
  1. Wash Eggplants; dry with absorbent paper.
  2. Dice into 1” cubes. Fry in very hot oil about 10 minutes or until soft and slightly browned.
  3. Remove Eggplant and put in a large saucepan.
  4. Fry Onion in same oil about 3 minutes; add a little oil if necessary. When the Onions are golden brown, add Tomatoes and Celery; simmer about 15 minutes or until Celery is tender.
  5. Add Capers and Nuts.
  6. Add this mixture to the Eggplant.
  7. Dissolve Sugar in Vinegar; add Salt and Pepper to taste; heat slightly.
  8. Add to Eggplant; Cover, simmer about 20 minutes over very low flame.
  9. Stir occasionally to distribute flavor evenly.
  10. When done, place in bowl. Cool.
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