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Caponata is an excellent Italian appetizer. Caponaata is exceptionally well flavored, makes a very nice presentation of a bed of lettuce, and is even quite low in calories. It is a traditional antipasto, or you can serve Caponata with a good crusty Italian bread and a bottle of wine and it makes a very nice light luncheon dish.
To do the Caponata, first prepare the eggplant:
Take one eggplant, peeling is optional. Cut eggplant into 1/2 inch dice, salt well, put in a colander, and drain for a half hour or so.
Next, take a large heavy frying pan or saute pan, add:
- 1/4 cup olive oil, heat well and add:
- small onion, chopped
- medium stick of celery, no leaves, chopped
Saute until limp, remove. Add:
- eggplant, saute until well greyed. Add:
- the sauted onion and celery
- 1 pound canned tomatoes, drained and mashed
- 6-8 anchovies packed on olive oil, mashed
- 2 Tbl sugar, or to taste
- 1/4 cup good wine vinegar, red or white
- 3 or 4 Tbl capers
Simmer the Caponata gently for about ten minutes, cool, and let mellow for at least a couple hours, and preferably overnight.
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