Sicilian Caponata


This delicious eggplant recipe was something my Sicilian grandmother would make all the time. We’d eat it with crusty warm bread for dipping as a starter to a wonderful dinner or just as a snack with special cheeses and thin sliced meats. Just another one of those wonderful food memories I have❤️ Thanks Gram!

My version of her Recipe:

6 tablesp extra virgin olive oil

1 lg. Eggplant, peeled and cut into chunks

1 med. sweet onion, chopped

4 lg. garlic cloves, chopped

4 ripe plum tomatoes, diced small or 1 can seasoned diced tomatoes

1/2 cup homemade chunky tomato sauce

2 tablesp drained capers

1/2 cup lg. Mixed & Pitted Kalamata and Italian green olives, sliced in half

1/2 cup chopped fresh Basil

salt & pepper to taste

Heat olive oil in lg. pot over med. heat. Add eggplant, onion and garlic, Sauté until all are softening and eggplant has become brown, about 20 mins. Now add diced tomatoes with their juices, capers, olives, tomato sauce and Basil, cover and simmer, stirring occasionally until all is very tender and mushy. Add extra olive oil and salt & pepper to taste. Serve warm or cold and Enjoy❤️


3 Comments Add yours

  1. Big Guido says:

    After eating some of this little treat you will be in a happy happy place . Memories of a full belly before dinner every started! Yum Yum Yum!

    Liked by 1 person

  2. kmuccigrosso says:

    Thanks you Glenn! I’ll make it for you soon OK❤️ So thrilled you commented I love when people read and love😘


  3. run2kar says:

    Bravo! A most delicious anti-pasta …. Bella … nothing better!!! Enjoy enjoy enjoy!!!!!

    Liked by 1 person

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