CAPONATINA (Caponata) is an amazing recipe that you can serve with any antipasto.
Growing up I didn’t know what caponata was. My grandpa made it for me and always called this dish caponatina. The difference is that caponatina is the more finely chopped (tinier chunks) version of the traditional sweet and sour Sicilian caponata. But they are basically the same thing…a delicious relish-like spread. I love to put caponata on top of Italian bread with fresh mozzarella. But you can have this as a snack, put it on sandwiches and serve with your antipasto. The best thing is that you can make this in advance (Up to a week) and serve when ready.
Ingredients below. Full directions on my website www.miciamammas.com
Caponata (Caponatina) Recipe
½ Cup Extra Virgin Olive Oil
8 Garlic Cloves – Halved
1 cup (4oz.) Small Onion (chopped finely)
8 Stalks (9oz) Celery (chopped finely)
2 Large Eggplant (about 1 ¾ lbs) – diced into 1/4 inch cubes– with skin on )
1 ¼ Tsp. Salt
7 oz Crushed Tomatoes – Use whole tomatoes in the can and puree in blender. I love @mutti
11 Tbsp. Red Wine Vinegar
3 Tbsp. Sugar
6 Tbsp. Capers
3 tbsp. Pignoli Nuts
¾ Cup Golden Raisins
1 cup pitted Green Olives chopped
10 Basil Leaves (chopped)
Coat the bottom of a frying pan with olive oil and sautée the garlic on low. Take the garlic out when it is fork tender and put to the side. Add the onion to the pan and sautée. When the onions are almost cooked add the celery. Sautée until the celery is tender. Add the eggplant & salt and continue to saute about 10 minutes. In the meantime, mash up the garlic with a fork into almost a paste-like consistency. Add it back to the pan. Combine and add in the crushed tomatoes. Cook until it begins to simmer and then add the red wine vinegar and sugar. Combine and cook for about 8 minutes. Then add the olives, capers, raisins, and pignoli nuts. Saute for another 8 to ten minutes until all the ingredients are well blended and cooked. Add the basil to finish. Serve warm or at room temperature.