Eggplant Caponatina Recipe

on July 3, 2016

Wonderful recipe from Italy during my Taste of Italy Tour from private cooking lessons with Chef Angelo Siciliano, Nettuno Ristorante da Siciliano, Giardini Naxos, Sicily, Italy. Recipe brought to you by Chef Jacquie.

1 large Eggplant, cubed
1 medium onion, diced
2 oz of raisins, rehydrate with hot water
1 oz toasted pignola nuts
4 ribs of celery, sliced
2 oz of white vinegar
3.5 oz of black, pitted olives
1 oz of sugar
3.5 oz of tomato paste
Salt & Pepper to taste
Extra Virgin Olive Oil to fry

Cube the eggplant and place in colander with coarse salt, let it rest for an hour or two.
Then, discard liquid and squeeze out the remaining liquid from the eggplant.
In a wok or deep fryer, fry the eggplant cubes till golden brown, remove from oil and place on paper to absorb the oil.
Fry the celery in the oil, remove and place on the paper too.
In a medium size frying pan, add the onions and fry till golden brown.
Add the pignola nuts, raisins, sugar and vinegar, then add the paste and simmer for 10 minutes.
Add the eggplant, olives and celery, turn off the heat and stir, then transfer to plate.

Did you know? Chef Jacquie made this recipe with Chef Angelo and our guests on her Sicily trip!

Join my community!

Our monthly newsletter is free and includes news, recipes and promotions.

Sign Up