Add garlic, onions, celery, salt, pepper, basil and mushrooms. Saute' slightly. Next, add coarsely chopped eggplant, zucchini and tomatoes and saute' with wooden spoon. As all this cooks down, then add the Rotelle and garlic-basil canned tomatoes. As the mixture starts to concentrate, slowly add the tomato water if it gets too dry. I cook this mixture about minutes. During this cooking, I add the capers and olives. About the last 5 minutes, add the vinegar. Refrigerate in glass container.
Not plastic or metal. This will keep in the refrigerator about 2 weeks. It is better the once the flavors incorporate. If you don't like olives or mushrooms, you can omit them. Caponata means Compost meaning the end of the season garden so you can add anything you really like or dislike. We usually serve this just with Italian or French bread, but you can use anything you like. As you've figured out, it's great on pasta too. Really just a great dish to use your imagination with.
All the ingredients are approximate but it's pretty easy to see how much once you make it. Just remember not to chop vegetables too finely otherwise they will be too much like a sauce. I'm sure my Nana is turning in her grave knowing I am serving this on Cheese Texas Toast and not on homemade Italian Bread, but I just didn't have time to make bread and grabbed this from the supermarket and really liked the flavors, lol.
But, you can make my Nana happy and make homemade Italian bread if you want. You must log in or register to reply here. Popular Threads. What did you have for dinner? Breakfast, Lunch, Dinner, Supper -- what are you cooking? Please understand I work hard to create my stuff. As for all my stories, commentaries etc I might even say YES!! Love, Dorina. Dorina's Blog. Skip to content. Home Recipes Who I am…. Italian Style Tofu Meatball Patties!
Yes Tofu and Italian!! Share this: Twitter Facebook. Like this: Like Loading August 12, at pm. Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Search This Site Search for:. Create a free website or blog at WordPress. Follow Following. My only changes are to shorten some of the cooking times and drastically reduce the sugar. Next time I make it I will start with 1 tsp and add more if needed.
I only used 2 tbsp vs the 3 recommended and it was far too sweet for my taste but I do recognize that others may prefer it sweet.
Tried to give it 4 stars but the system didn't seem to recognize my click. It is perfect my husband came home from working out and said, what are you cooking?
It smells so good. I told him, it had five more minutes to simmer. We both had a little taste and whooooaaa it was absolutely delicious. My neighbour is coming over for homemade pizza today and I will give her some on the bread I made.
I know she will like it. I'm so happy you and your husband enjoyed the Sicilian caponata! Thank you for your website.
I am enjoying visiting it. My question is how long does this caponata keep in fridge? Pls adv. Thank you. Hi Maria, the caponata will keep for three to five days in the fridge. I think it will be at its best if you eat it within three. After that you might want to throw it in a pan and heat it up and serve it over pasta.
Lisa, you'd have to test the pH of the caponata, and I don't think that's an easy thing to do. You'd have to puree a bunch of it and use a pH meter. If the pH is higher than 4.
I think there are labs that will test the pH for you, if you're interested in researching that. Unless you're up for going through a testing process, to be safe I would recommend pressure canning. Looks yummy, but I'm confused as to when to add the cooked and drained eggplant. Should it cook together with all the other vegetables or is it added after everything else has cooked and just stirred together.
I can attest this caponata is delish. Thanks for bring Lisa Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer. Print Recipe. Ingredients Copy to clipboard Copy to clipboard.
Scale 1x 2x 3x. Spread out eggplant cubes and sprinkle with 2 tablespoons salt. Cover with paper towels. Pace another baking tray on top and add a weight, such as heavy skillet.
Line the same jellyroll pan with more paper towels.
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