Free Recipe Caponatina Siciliana
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Caponatina Siciliana Recipe
2 lg Eggplants
Salt to taste
1 Jar oil-cured black olives;
-pitted and halved
; (6 1/2 ounces)
1 Jar green olives with
-pimiento; drained and
-halved
; (5 3/4 ounces)
1 Jar capers; drained (3
-ounces)
4 lg Stal celery; diced
1/2 c Olive oil; up to 2/3
2 lg Onions; sliced
2 cn Tomato sauce; (16 ounces
-each)
2 c Water
Freshly ground pepper to
-taste
1/4 c Sugar
1/2 c Red wine vinegar
Caponatina Siciliana Preparation
Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend. Yield: 8 to 10 servings Converted by MC_Buster. Per serving: 1663 Calories (kcal); 111g Total Fat; (56% calories from fat); 20g Protein; 173g Carbohydrate; 0mg Cholesterol; 3464mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 21 1/2 Fat; 4 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9385 Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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