Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



5 April 2017, 07:46
Rossella and Nonna Romana on the Home & Family Show
Read more...
 
23 March 2017, 20:20
Rossella and Nonna Romana on Good Morning America
Read more...
 
11 January 2017, 11:16
Rossella to be Honored at the NIAF 2017 NYC Gala
Read more...
 



Advertisement

The Cookbook

is Here!

Visit my Italy


Meet my Nonne!

 

Great Gifts in
La Bottega della Nonna

Aprons & Knives

HERE!!!!

Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes


Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Caponata

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by Nonna Angelina Purpura,
Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 1 Users Voted

Play the Video of this Recipe:

(Please SUBSCRIBE to my YouTube Channel to get the Newest Videos)

Description

Sicilian Caponata with a touch of toasted almonds, a delicious appetizer or side dish loved by all Sicilians and now also loved by everyone around the world. Let Nonna Angeliana show you how to make an authentic and classic Sicilian Caponata as they have been making it for years in Carini, Sicily.

e-max.it: your social media marketing partner
Ingredients
  • 2 Medium sized eggplant
  • 3 Stalks of celery chopped in small pieces
  • 2 Tbsp Baby capers
  • 1/2 Cup Chopped green olives
  • 1 Medium onion, chopped
  • 1/2 Cup Crushed tomatoes
  • 1/2 Cup Red wine vinegar
  • 1/2 Cup Chopped toasted almonds
  • 1/4 Cup Sugar + 4 Tbsp
  • 4 Tbsp EV Olive oil
  • Salt & Pepper
  • Vegetable oil for frying
e-max.it: your social media marketing partner
Directions/Steps
  1. Wash and cut the eggplant in cubes of about 1" thick. Do not peel the eggplant.
  2. Optionally put the eggplant pieces in a colander, salt it and let drain until the water begins to drip. About 10 mins.
  3. Rinse the eggplant in cold water and dry with a towel or paper.
  4. Fry all the eggplant pieces until golden brown. Put in a plate lined with paper towels.
  5. Boil the celery in hot water.  Once tender, shut the flame and add the capers and the olives.. Keep everything in the hot water for about 3-4 minutes. Drain and set aside.
  6. In a saute pan add the EV Olive oil and saute the onion.
  7. Once the onion is translucent add the crushed tomatoes.
  8. Saute for a few minutes and add the boiled celery mixture. Cook for 3-4 minutes.
  9. Add the fried eggplant and cook for 3 minutes.
  10. Dissolve the 1/4 cup of sugar in the vinegar and add to the pan. Cook for an additional 5 minutes.
  11. Add the 4Tbsp of sugar to the chopped almonds.
  12. Move the caponata to a serving plate and garnish with the chopped almonds.
e-max.it: your social media marketing partner
Additional Tips

Get Your

Cooking with Nonna

Cookbook!!!


Advertisement
e-max.it: your social media marketing partner
Reviews
Review by jvicari , Monday, 02 November 2015 vote imagevote imagevote imagevote image
Never had it with almonds. WOW!
e-max.it: your social media marketing partner

Advertisement