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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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Ingredients:
3 medium eggplants
4 large ripe tomatoes
2 medium-sized onions
2 celery stalks
12 Sicilian green olives
1/2 cup capers
1/4 cup red wine vinegar
2 tablespoons sugar
Extra virgin olive oil
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- Directions:
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- Peel the eggplants and cut off the stems.
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- Slice the eggplant into cubes or rectangular pieces about an inch thick, place the pieces in salted water for thirty minutes, then strain and pat dry.
Put the tomatoes in a pot of boiling water and remove after a minute.
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- Let the tomatoes cool, peel off the skin and slice them in half, then squeeze out the seeds and coarsely chop.
Slice the celery stalks into 1/2-inch pieces and put them in the boiling water for 5 minutes, then strain and set aside.
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- Press the olives with the flat side of a knife or the palm of your hand to crack them and remove the pits.
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- Rinse the capers and chop the onion.
Dissolve the sugar in the red wine vinegar in a small bowl.
Heat 1/4 cup of olive oil in a large pan over moderately high heat and fry the eggplant until lightly golden.
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- Transfer the eggplant onto a plate and layer with paper towels to absorb the oil.
Heat 2 tablespoons of olive oil over moderate heat and fry the onion for several minutes, then add the tomatoes, celery, olives and capers.
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- Lower the heat and simmer until excess liquid has evaporated.
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- Add the fried eggplant then stir the sweetened red wine vinegar.
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- Remove from the burner, place the caponata in a bowl and let cool to room temperature, then serve.
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