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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Capatina Recipe

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This recipe for Capatina is from The Vitale/Sansone/Gimbosa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large eggplants
Corn oil, enough for frying
3 large yellow onions (sliced in half rings)
salt and pepper
small jar of capers
1 can Dei Fratelli tomato sauce
3 tbsp. sugar
1/2 cup cider vinegar
1/2 cup water

Optional:

15 black olives, pitted and cut in half
1/2 lb. Greek olives, pitted and cut in half
3 stalks celery, cubed in small pieces
Directions:
Directions:
Cube eggplant into 1/2" cubes. Fry in corn oil, until about halfway done. Drain, and place in a pot. Add the onions, saute on low heat (if you cook on high, eggplant will get mushy) with salt and pepper. Drain and wash off capers, then add to onions. Add 1 can tomato sauce. Cook on low for a half an hour, stirring very gently once in a while. Mix water, vinegar and sugar in a SEPERATE BOWL. Fold into the mixture with a wooden spoon. Cook mixture for another half an hour.
Personal Notes:
Personal Notes:
You can freeze this in plastic containers for 6 months. It will last two weeks in the refrigerator. You can also can it in a hot water bath for 1/2 hour. This is best served with Italian bread as an appetizer. It is highly coveted in our family!

 

 

 

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