Angelina's Caponatina Rezept

This family recipe, passed down through generations, captures the essence of Sicilian sunshine. Angelina's Caponatina is a vibrant, flavorful eggplant relish perfect as an appetizer, pasta topping, omelet addition, or simply enjoyed with crackers. Imagine tender eggplant, sweet onions, briny olives, and a touch of sweetness and spice, all simmered to perfection. This versatile dish is easily made ahead, frozen for later, and is sure to become a family favorite! Learn how to make this classic Sicilian recipe and experience the culinary tradition that has spanned generations.

Vorbereitung 120 Min.
Kochzeit 180 Min.
Kalorien 446.9 kcal
Eiweiß 9g
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Angelina's Caponatina 143

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Zutaten für Angelina's Caponatina

  • 2 pounds eggplant
  • 3 teaspoons salt
  • 1/2 cup olive oil
  • 1 medium onion
  • 2 celery stalks
  • 1 green bell pepper
  • 3 cloves garlic
  • 1 cup pitted Kalamata olives
  • 2 tablespoons capers
  • 1/2 teaspoon black pepper
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar
  • 1/4 cup tomato sauce
  • a pinch of red pepper flakes

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Zubereitung von Angelina's Caponatina

  1. Place 2 pounds eggplant in a colander, sprinkle generously with 2 teaspoons salt, and let sit for 2 hours to draw out excess moisture. Rinse thoroughly.
  2. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the eggplant and saute until soft and translucent, about 15-20 minutes, stirring occasionally. Remove from skillet with a slotted spoon and set aside.
  3. In the same skillet, heat the remaining 1/4 cup olive oil. Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 3 cloves garlic (minced). Saute until softened, about 10 minutes.
  4. Add the reserved eggplant, 1 cup pitted Kalamata olives (halved), 2 tablespoons capers (drained), 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons sugar, 2 tablespoons red wine vinegar, 1/4 cup tomato sauce, and a pinch of red pepper flakes to the skillet.
  5. Bring to a simmer, cover, and cook for 20 minutes, stirring occasionally.
  6. Remove from heat and let cool completely. Refrigerate for at least 2 hours to allow flavors to meld. Serve chilled or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

69g

Fat

25g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Appetizers Vegetables Easy European Holiday Event Vegan Vegetarian Italian Spreads Dietary Gifts New Years Oamc Freezer Make Ahead Onions Peppers Superbowl 3 Steps Or Less 4 Hours Or Less Eggplant

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Angelina's Caponatina?

Angelina's Caponatina dauert insgesamt etwa 300 Minuten – ungefähr 120 Minuten Vorbereitung und 180 Minuten Kochzeit.

Wie viele Kalorien hat Angelina's Caponatina?

Angelina's Caponatina hat etwa 446.9 Kalorien pro Portion, mit ungefähr 9 g Eiweiß, 9 g Kohlenhydraten und 56 g Fett.

Welche Zutaten brauche ich für Angelina's Caponatina?

Die wichtigsten Zutaten für Angelina's Caponatina sind Eggplant, Salt, Olive Oil, Onion, Celery Ribs, Green Pepper. Die vollständige Liste mit Mengenangaben findest du oben.

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