Angelina's Caponatina Recette

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.

Préparation 120 min
Cuisson 180 min
Calories 446.9 kcal
Protéines 9g
Note Soyez le premier
Angelina's Caponatina 142

Recette Actions

Partagez cette recette :

Recette Auteur

Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Angelina's Caponatina? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Angelina's Caponatina ?

Angelina's Caponatina prend environ 300 minutes du début à la fin — environ 120 minutes de préparation et 180 minutes de cuisson.

Combien de calories contient Angelina's Caponatina ?

Angelina's Caponatina contient environ 446.9 calories par portion, avec environ 9 g de protéines, 9 g de glucides et 56 g de lipides.

De quels ingrédients ai-je besoin pour Angelina's Caponatina ?

Les principaux ingrédients de Angelina's Caponatina sont Eggplant, Salt, Olive Oil, Onion, Celery Ribs, Green Pepper. Consultez la liste complète avec les quantités ci-dessus.

Avis

Aucun avis pour le moment — soyez le premier à donner votre avis sur cette recette !

Rédiger un avis