Sicilian Caponata

Sicilian Caponata is a traditional dish that can take a long time to cook. My version is a quick one and it is a great way to make this as an appetizer. This recipe made about 4 cups for me. You can preserve it with extra olive oil in jars in the refrigerator and holds for a few months because of the vinegar. Always remember, that there are many versions of these Italian dishes.

Traditional Caponata has capers in it, but I left them out today. When I travel Sicily, it has many different ingredients. You can use green olives, black olives, some peppers, some raisins, pine nuts and all sorts of additions. Be creative with it and own it. Whatever you add, know that you made it at home with your special twist on it.

When we visited Sicily for the first time in 1975, my nonna Marietta had many special treats for us. I still see the jars of caponata and artichokes lined up. It was with pride that she made and served us those dishes. I am always in awe of these wonderful women in my life who shared their recipes for a lifetime of memories. Passed down for generations, these are the recipes that I continue to bring to the table with the same pride.

Another great eggplant appetizer on my blog https://recipesatmytable.com/eggplant-boat-salad/

INGREDIENTS

1 extra large Italian eggplant
1/4 cup cups extra-virgin olive oil
1 large onion chopped
2 celery ribs thinly sliced
20 whole kalamata a olives
1/2 cup of golden raisins
1 tablespoons sugar
2 tbsp white or red wine vinegar
1 cup chopped tomatoes
salt and pepper

Process

Wash and peel eggplants with a potato peeler and leave some strips. Cut the eggplant into small 1/2 inc cubes.Place the oil in a large frying pan and add the onion and the eggplants. Generously salt and pepper everything.This is when I add the sugar to help caramelize everything.