Nonna's Caponata ___

Nonna's Caponata


For the Caponata:

  • 1 eggplant
  • 1 pound green peppers
  • 1 pound red peppers
  • 4 stalks of celery
  • 0.5 pound carrots
  • 0.5 pound hot green olives
  • 0.5 pound pitted Kalamata olives
  • 0.25 cup capers
  • 1 large onion
  • 2 tablespoons tomato paste
  • 8 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • salt & pepper


Cut the carrots and celery in small pieces and boil in salted water.

In a saute` pan add 3 Tbs of olive oil and saute` the onion cut in thin slices.

Cut the red and green peppers in small pieces and add to the onions.  Saute` until they are soft (about 15 mins.) Salt and pepper to taste.

Crush the capers and the olives and add to the peppers. Add the tomato paste. Saute` for an additional 5 mins.

In another saute` pan put 1/2 cup of olive oil and saute` the eggplant cut into small cubes. Do not remove the peel from the eggplant. Saute` until eggplant is soft (about 10 mins.)

Pour all the sauteed vegetables into a large bowl and add the vinegar and sugar.

Mix well and serve either hot or cold.