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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CAPONATA Recipe

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This recipe for CAPONATA is from Familia DiMauro Cooks, 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:  
7 eggplants (apx. 5 lbs)
Olive Oil
3 – 4 very large onions
1 c. Sicilian olives (pitted)
3 stalk of celery and 2-3 red peppers
6 T. capers
2/3 c. red wine vinegar
¼ c. sugar
1 ½ c tomato
2 cans tomato paste
Directions:
Directions:
Cube eggplants and fry (deep fry or in a very hot, deep frying pan. Transfer to large with a colander inside and let it drain.. Chop onions and sauté or deep fry until caramelized. Transfer to the pot. Chop celery and sauté until translucent, or for a crunchier taste add the celery to the pot without frying. Transfer to the pot. Same for the peppers. Add tomatoes, paste, vinegar and sugar to pot and cook at low heat, stirring occasionally until it comes together (Do not overcook). Meanwhile pit olives and chop. Remove eggplant mixture from the heat and add olives and capers. Transfer to Mason Jars or Glass bowls and store refrigerated. Will keep for a few months, if you can resist eating it all.
Number Of Servings:
Number Of Servings:
some
Preparation Time:
Preparation Time:
lots
Personal Notes:
Personal Notes:
a Christmas favorite which was often stolen and hidden (by Curlie) before dinner.

 

 

 

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