This recipe I learned from my Nonna. It’s so simple and so good!
She used to make it and then go around to all our houses (all her kids and us grandkids) and bring us little jars of it! We ate it out of the jar… almost fought over it! LOL!
Please just follow the recipe in the video. You cannot mess this up!
Everybody I’m here to do a really quick recipe for you and I’m kind of going back to like when we were like quarantine kitchen and I had to do things of what I had I had a couple of eggplants and I kind of forgot about them they were sitting over here and one
Of them started to go bad so really quick I cut it up into little pieces this is all that was good left of it so now I’ve got this one that’s still good so we’re going to make some really quick caponata or as my na used to say a
Capona so anyway so is my Sicilian na so what you want to do is you want to just of course this is nice and washed already and this is a great thing to bring everybody over to the kitchen because it smells so good when it’s cooking so we’re just going to cut cut
This in long you know kind of not too skinny you want to have a little bit of you know thickness to it and then we’re just going to cut it into long strips now some people I’ve seen different recipes where some people make it in big pieces I kind of like it in
Little pieces my n used to bring it over to the house um it was like gold in a jar it was a little jelly jar I like to make these perfect excuse me um it was a little jelly jar and it would I swear we just used to keep it in the refrigerator
With with a spoon sticking out of it because that’s all we did with it but what this really makes is a great brusketta it makes uh a good topping for pasta um it’s good with a spoon out of the jar so anyway all right so just see
We’re just cubing this so let me turn my pan on real quick get that get that warming up and I’m just going to move this over here okay and just do the same thing I just just wanted to show you kind of how I cut these
Babies not too big I like them to be you know you can get a little bit of everything in each spoonful or in each bite on the brusketta so all right see I’m trying to go fast and I missed a piece I knocked it off my cool
Tower here all right let’s see get those pieces and I got a couple random pieces that got big all right there there we goo all right so really quickly this is what we’re going to do we’re going to go to the frying pan all right so we’re
Going to put in I’d say the equivalent of a couple tablespoons of olive oil now eggplant soaks up all the olive oil really quick so you’re going to may end up putting a little more in but yeah you know little two 2 and 1/2 tablespoons or so let it
Start to warm up oh but my pan was already hot cuz it heats up quick here and and we’re going to oops a big piece hanging oh here the sizzle all right where’s that piece I just didn’t cut it all the way there we go okay we’re going to get these in really
Quick now this recipe today is a little light cuz I only had one eggplant and a little bit and then this little bit that I had here all right all right now let’s get these babies cooking and all the olive oils already soaked up but you know this one eggplant
Made more than uh more than I was expecting it to no not really cuz it’s going to cook down this is on my nice little piece don’t waste any little pieces so I’m going to go ahead and put a little more oil on here now you’re going to hear
That some some people will say don’t you have to Salt the eggplant blah blah blah you can but this was number one it was a female eggplant so that means I mean I’m sorry a male eggplant because it has less female eggplants have less seeds if
You look at the bottom of the eggplant and of course I cut it off and forgot to tell you about this but the bottom will either have a DOT or will have a line the dot is the male and the line is the female so the female tends to have more
Seeds in it this cly didn’t have any seeds in it at all and it’s the seeds that caus the bitterness I don’t care about the moisture cuz we’re cooking it out so it doesn’t really mattero dropped one or popped one out all right now what I’m going to do now
So this is basically let’s just say this is one eggplant because this one wasn’t that huge so if you get a regular size eggplant this is about one so it this takes a few minutes for this to cook down while that’s cooking I’m going to tell you you I’m going to
Tell you what else goes in here so we’ve got one this is about a stock and a half of celery chopped up um that’s going to go in usually when I I always make this with at least two eggplants so usually I use two big stocks of celery but one and
A half I’ve got about a half of an onion all DIC and all kind of in similar sizes this stuff you know the egg plant’s always going to be the bigger cuz it’s the star of the FH now I’ve got green olives now n used to say you put in 10 green
Olives now because this is less I’m only doing six I probably should have done five but you know one extra is not going to kill anybody but I’m going to show you how I do these let me move this out of the way here okay so you take your
Big fat green olive first of all you count your olives then you count your seeds so you don’t accidentally get a seed in your stuff so you’re just going to take your knife and go wh and Tada the seed comes right out okay little piece is stuck at the bottom but
Anyway comes right off L and then you put it in your dry but now we’re going to top them all out we’re going to chop these babies up rough chop you want some chunks in there this gives you some little bites of M it’s amazing how much flavor this
Gives all right I don’t want them cho too little just make sure the big fat ones are chopped up okay one little big one there we go put that back in the cup nice and chopped the other thing that you have to prep excuse me washy my hands
Is mixture you want normally in two you want about you know may not even two tablespoons maybe tablespoon and a half or so of sugar this is two heavy tpoon so it’s not quite a tablespoon plus it’s less okay and then we’re going to put in you know know some vinegar usually it’s
About 1/4 cup this is less a little less than 1/4 cup we’re just going to stir this up and honestly this is not a precise recipe because it’s one of those things you use up what you got I’m using up my eggplants that uh could have gone bad
If I wasn’t paying attention all right last thing Capers there we go so these are teeny tiny ones there’s the big ones in the teen CH if you have the big ones I would chop them these you know a good teaspoon or so you know an extra one or two doesn’t
Hurt and I mean we could just kind of chop up some of them so they spread around more but that’s it okay let’s check on this eggplant oh yeah all right this definitely need a little more more olive oil all Right look how pretty it is you can see all the moisture is coming out of it of course that could be the olive oil but anyway and you can make this as chunky or you know dense or whatever as you want or as soft as you want some
People want it softer a little softer is better on a brusketta cuz it’s not as chunky and it doesn’t fall off the softer kind of sits and a little more dense I like the kind of in so what I’m going to do now is I’m
Going to take this out of the pan you can do it with two frying pans but you know it’s better than just oops Dro one all right use the same pan a little bit more olive oil and now we’re going to throw all the other goodies in so I start with the
Onions CU I want them to start cooking now you don’t want your you do this for a reason separate because you this stuff you want it to have a little texture so we’re cooking it down but not too much cuz it’s going to have a little bit that crunch from the
Celery and in between with the uh with the you know onions so we’re just going to let them cook up for a minute just for like just until the onions just start to turn a little translucent cuz you want them to get to pull that sweetness out but you don’t
Want them to be mush M can I tell you there’s nothing like cooking onions smells so good all right so you can do this as much like I said as much or as little as you want but as soon as look at those onions cuz I have this kind of on High
Um if you’re standing at the stove you can cook on high if you’re not I’d put it down the medium and do it slower and then the house smells good longer all right so this has got a nice little you know color to it and it’s you
Can tell they’re already starting to get a little teeny bit we’ll give them five four three two one I never do it that way backwards okay anyway all right let’s throw it back the eggplant see you can’t do it not separate because if you do the onions
And celery and then throw the eggplant in fresh the onions and celery will overcook and then it’ll all be muched now I’ve got soft eggplant put in nice big cubes and now I’m turning the heat down now it’s on medium low so first comes the uh let’s throw the olives in
And then the Capers I’m going to stir those babies in we’re going to throw in the tomato sauce now you can use fresh tomatoes and cut them in little teeny pieces and it’s going to break down I would put them in probably with the eggplant but I had
Some leftover tomato sauce so we’re going to use it we’re going to throw this in look at this it’s coming together and now last but not least we’re going to throw in our little sweetened vinegar that makes this a little AG a little sweet and sour in
Italian yeah you know it’s got to be in Italian you can’t be sweet and sour or something actually this is a sicilian dish this came from my Sicilian nna oh wow and you can the little bit of vinegar boy that just brings out oh the flavor melds everything together gives it that
Tang and look at this and you can just let this cook for a little bit more and look it’s a beautiful okay hot I can I can feel the heat up my nose perfect needs a pinch of salt and let’s throw in just for fun little pinch of pepper okay otherwise
Pepper look at this just Stir It Up you never salt anything till the end the stuff Cooks down and then Things become too salty if you salt at the beginning there’s times where you have to Salt earlier for reasons for whatever reason but anyway let’s try this one more time
Yeah this is going to be good in a jar with a spoon sticking out of it in the refrigerator so what I’m going to say is well I guess I could say btio cuz this can go on your pasta this can go on your brusketta you can make a lunch out of it
You know this on some good Italian bread with a nice hunk of cheese on the side lunch or snack for late dinner anyway everybody please do me a favor share this um send it to your friends and please make this and if you make this please post on there show me a picture
Of it cuz I love seeing when you guys make what I make um it makes me happy so anyway okay I’m going to turn this off so I don’t burn it going to give it one last stir so nothing stuck to the bottom okay and there you go
Konata Sicilian Style my on okay please like and share I love you guys Chow Chow
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