Mediterranean Banquet Hall
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2033 South Bancroft Street Philadelphia, PA 19145 215.334.2222
Caponatina, as we call it in our family, is a Sicilian dish, which is sometimes called “caponata.” The word is derived from the capers, which are in the dish.
Ingredients ➜4 medium size eggplants, peeled, salted, drained, and cubed ➜ 3 celery stalks, include leaves if possible, chopped ➜ 5 big tomatoes or 10 plum tomatoes, chopped ➜ 1 onion chopped ➜ 10 cloves of garlic, chopped ➜ 20-25 capers (about a half of a 3 ounce jar); if capers too salty, rinse with water ➜ Basil leaves, at least 4 leaves or teaspoon of dried basil ➜ 10 chopped olives, black or green ➜ cup of wine, red or while ➜ 2 teaspoons of sugar or for more authenticity, omit sugar and add 10 raisins ➜ cup of water ➜ Red pepper flakes ➜ Olive oil Directions Peel the eggplants, cut in half, generously salt each piece, place in a tray or colander to sweat out the bitter liquid for three to five hours. Discard liquid, chop eggplant into cubes, brushing off any excess salt. In a large frying pan, sauté the garlic, onion, celery, and pepper flakes in olive oil. When translucent, put in the tomatoes and water. Cook on medium heat for five minutes. Stir in the eggplant, capers, olives, wine, sugar, basil. Cook on low heat for one half hour to forty minutes, stirring occasionally. If desired, add water, salt, or sugar to taste. Serve as a side dish, over pasta or rice, or in a sandwich. Serves10. Recipe may be halved for less servings.
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