ANGELINA'S CAPONATINA
My mother absolutely loved this caponatina (or caponata - I believe the distinction is in how finely you chop the components), Although she became disabled, she would patiently wait for eggplants to go on sale, buy up a bunch, and invite me over to prepare this recipe. We would freeze it in small containers to have throughout the year as a treat, or to bring to a friend's house at a moment's notice. Although this is generally served as an appetizer, you can be pretty creative with it. Serve it in an omelet or over some pasta. You can also add it to your antipasto platter. I just like to scoop it up with some water crackers, as a snack. I have actually made a meal out of doing that, though, because once I start, I can't stop. It is generally served cold, although room temperature is fine too.
Provided by JackieOhNo
Categories Spreads
Time 3h
Yield 3 cups
Number Of Ingredients 14
Steps:
- Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse.
- Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve.
- Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.
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Ali Baltistani
[email protected]This is the worst caponata I've ever had. I threw it in the trash.
Mohammad Nasir
[email protected]I followed the recipe exactly and it turned out terrible. I don't recommend it.
Najib Umar
[email protected]This recipe is a waste of time. It didn't turn out at all like the picture.
Benjamin Smith
[email protected]I tried this recipe and it was just okay. I think I'll stick to my usual caponata recipe.
Romele Galan
[email protected]I'm not sure about this recipe. It seems like it might be too sweet for my taste.
Ssekitto Richard
[email protected]I can't wait to try this recipe. It looks so delicious!
Dayana Juliet
[email protected]This caponata is a great addition to any antipasto platter. It's also delicious served with grilled fish or chicken.
STEVEN KAMARA
[email protected]I've made this caponata several times and it always turns out perfectly. It's a great way to use up leftover vegetables.
Alizain Ansari
[email protected]I followed the recipe but made a few substitutions. I used red wine vinegar instead of white wine vinegar and I added a teaspoon of dried oregano. It turned out great!
Willie Sampson
[email protected]This is a great recipe. It's easy to follow and the results are delicious. I highly recommend it.
Khurshed Cox
[email protected]I love this caponata! It's so versatile. I've served it as an appetizer, a side dish, and even a main course. It's always a hit.
Juliet Williams
[email protected]I made this caponata for a potluck and it was a total hit. Everyone raved about it. I'll definitely be making it again.
Okello Jeremiah
[email protected]I followed the recipe exactly and it turned out perfectly. I served it as an appetizer at a party and it was a huge hit. Everyone loved it!
Meenat Muhammad
[email protected]This is the best caponata I've ever had! The flavors are so well-balanced and the texture is perfect. I highly recommend it.
Mj Shuvo
[email protected]Wow! This caponata is a real winner. It has just the right amount of sweetness, sourness, and crunchiness. I'll definitely be making it again.
Florida Kendi
[email protected]This caponata is a delightful explosion of flavors, textures, and colors. The briny olives, sweet capers, and tangy vinegar create a harmonious balance that keeps you coming back for more.