"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Nana's Sicilian Caponata Recipe

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This recipe for Nana's Sicilian Caponata, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Talia Fiester & Ben Barkofsky
Added: Monday, November 19, 2007


1 large eggplant
Olive oil
2 medium onions, chopped
4-5 celery stalks, de-stringed
1 can 15 oz. crushed tomatoes
2 T. capers
1-2 T. pinola nuts
4 T. red wine vinegar
2 T. sugar

1. Cube the eggplant (leave skin on) and fry in olive oil until tender (20 minutes). Transfrer to a bowl.
2. Slice the onions and them in olive oil until transparent.
3. Dice the celery and add to the onions.
4. To the celery and onions, add the tomatoes. Cook until the celery is tender.
5. Add the capers and pine nuts. Add the eggplant.
6. Add the vinegar and sugar.
7. Cover and simmer for 20 minutes, stirring frequently.
8. Chill before serving.

Personal Notes:
Personal Notes:
Talia and Ben's Nana makes this family recipe given to her by her grandmother Giuseppina.




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