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Caponata Recipe

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This recipe for Caponata, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup olive oil
2 cup diced celery
1 medium-sized eggplant, cut in inch cubes
1 large onion, chopped
1/3 cup wine vinegar
1 tsp sugar
2 large tomatoes, peeled and diced
1 cup water
1 tbsp capers, drained
cup sliced pimento-stuffed Spanish style olives
1 can (2 oz.) sliced ripe olives, drained
2 tbsp minced parsley
salt to taste

Directions:
Directions:
Heat olive oil in large frying pan; add celery and cook, stirring often, until tender. Remove celery from the pan with a slotted spoon and set aside.

Add the eggplant to the pan and cook over medium heat, stirring, until it is lightly browned and tender enough to mash easily. Add the onion and continue cooking until the onion is soft but not browned. Using a slotted spoon, lift the eggplant and onion out of the pan and add to celery.

Add to the pan the vinegar, sugar, tomatoes and water; cook over medium heat, stirring, for 5 minutes. Return the celery, eggplant and onion to the pan. Stir in capers, olives and parsley and simmer, uncovered, about 20 minutes longer. Taste and add salt if needed. Remove from heat, cool and chill, covered, until needed (at least overnight or for as long as one week). Serve at room temperature; remove caponata from the refrigerator about 20 minutes before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A Christmas tradition

 

 

 

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