Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
spacerItalian Cuisinespacerspacer
Soupspacer
Saladspacer
Appetizerspacer
Main Coursespacer
Dessert & Breadspacer
Saucesspacer
Side Dishesspacer
Breakfast & Brunchspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
Recipe search



Caponata
spacer
Difficulty Level: Easy
Recipe Id: ITA104

Caponata

  • 2 Large Eggplant
  • 1 Teaspoon Salt
  • 3/4 Cup Olive Oil
  • 2 Cloves of garlic, crushed
  • 2 Onions, Chopped
  • 1 Pound Roma Tomatoes, Quartered
  • 3 Celery Stalks, diced
  • 1 Can Pitted Black Olives
  • 12 Ounce Jar of Imported Olives
  • 1/4 Cup Capers
  • 1/2 Cup Pine Nuts
  • 1/4 Cup Red Wine Vinegar
  • 2 Teaspoon Sugar
  • Salt & Pepper to taste.

1. Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove.

2. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender−−15 minutes.

3. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant.

4. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.


spacer



© 2024 Atomic Gourmet - Powered by infaCORE™