I love caponata....my grandmother (she was from Marsala) would make tons of it, jar it and give it to all her kids. I make it all the time and my non-Italian friends love it. When I make it I throw everything in one pan and do not par boil anything. I start with skinning and salting the eggplant and put it aside. In a huge skillet I start by frying the onion and celery in olive oil until soft, add in the eggplant and cook for a few minutes, then add in drained green Sicilian olives, drained capers, a can of tomato paste, sugar and red wine vinegar. i cover the pan until everything is cooked. Succulent. I grew up with all of this great Sicilian food and love sharing it, like you do, with my family and friends.
I love watching your Nonna. She reminds me so much of my late mamma. Her story rang true of how she came to this country from Sicily. My daughter and I sat here and cried listening to it. Loved watching this video as this will be my 1st attempt at making caponata but you made it just like my Mamma did. Thank you for sharing your Nonna with us.
Just back from 15 days touring Sicily from Palermo to Trapani to Agrigento to Siracusa to Catania to Taormina! ❤ Missing Sicilia SO much - made my first Caponata and it came out Delish😂🎉
Nonna Angelina's story was very similar to my mother's the only differences are my mom was born & raised in Kalamata, Greece and immigrated with her family during the Greek Civil War in the 1950's & my father was already here; Nonna's feelings about being here & desiring to return was my mom too. She also cried being here; Thank you for sharing this because I feel like I learned the secrets of the Universe. I always wanted to learn how to make Caponata. I don't know any Greeks, who don't love caponata. Sicilian oil is quite excellent and extra virgin olive oil can be ruined nutritionally if you heat it.
I’m soo glad I found this recipe Rosella my gram made gabinadina and I loved it growing up lost her recipe. I make your chick Marsala everyone loves it every time I make it !!!! Love all your recipes💗
Wow! Nonna Angelina looked like a movie star when she was younger in that photo. She told a beautiful story. I love caponata but have not made it in a long while. I will make it this week & try Angelinas version with almonds instead of pine nuts. It looked fantastic! Thank you Rosella & hugs to Nonna :)
if seeds are white the eggplant is fine and no need to salt and drain if they are brown chances are its bitter and will need salt to take away the bitterness i use a colander with a weight like she said works great just make sure you pat it dry before cooking
marieclaire bennici my husband and i going to buy what we need to make caponata we love it with nice piece of italian bread we have so many eggplant in our garden we live in florida and we try to make different recipe to use them thank you for the recipe you both look so sweet
rosella, we love you will make this soon and use it as a bruschetta and serve with a broiled chicken and some pasta.. thank you for having so many delicious recipe...typical italiano!!!
Seems like this is a pretty flexible dish. Eggplant, onion, celery, capers and olives tossed with a sweet-sour red wine vinegar and sugar sauce, seem to be the required ingredients without which it wouldn’t be Caponata at all. I’ve come across recipes that don’t have tomato, or include chopped red bell pepper, or raisins and except for this one include toasted pine nuts, which are very pricey. I’m glad to see chopped toasted almonds used as a substitute.
I only know caponata from the Progresso can, which disappeared, then Cento, now Roland in a jar. This is a bit different. Every time I make it, the eggplant is still too bitter, but maybe I need to cook it a lot longer. I never tried sauteeing it first.
A lot of pro Chefs will tell you to pick a heavy eggplant. My Nonna taught me the same as this Nonna, pick the lightest, darkest you can find. She also said there were male and female eggplants, and to pick a male. (it is identified on the end opposite the stem) A lot less bitter.
The dish looks delicous and very pretty as well.well done, i have seen a couple of your videos, i enjoy watching, i have also subscribed as well.please keep them coming. very nice.
To choose the eggplant, everything she said, and then look opposite the stem end for the blossom scar. If it is a line leave it. It will have lots of seeds. If it is a dot, that's the one you want.
+Eileen LeValley I have recently come back from my Sicily Culinary tour and I can tell you that every day that I was there it was served with every meat. It is usually served as an appetizer but can also be served as a side dish!
Love as always, especially since this is one of my fav Sicilian dishes! I'm just curious, are these Nonnas related to you or you know them from growing up?
Anna Marie Thank you so much! Some of the Nonne are related to me. Obviously my Nonna is and all of her sisters are in my cookbook. They haven't done the show because the one who lives here is too shy and the other two live in Italy. Many of the Nonne are family friends and quite a few have written to me and I thought they were fabulous and should be on the show. Finding the Nonne has been very organic actually. I've been blessed to find such wonderful ladies.
Aww I love it! Love all the Nonnas, but yours is my fav cause she reminds me most of my Nonna. I also enjoy the little bios some of them give in the beginning of the video.
I find eggplant always to be very bitter and tangy, even after salting. I suspect the only cure is cooking it long enough, over an hour, then it loses that and becomes sweet.
i don't know why you don't peel your eggplant this should be peeled i find it very bitter with the skin on ? too peel it and remove it it takes some this bitterness away ?
gary hines you can absolutely peel it if you like, but it's not totally necessary. Nonna Angelina always leaves it on and I don't find that it's bitter.
Rossella very simple rule Dot not Slot, dot is male and the bottom of the eggplant, slot is female much more seeds! Just saying never mind the weight or the colour lol.
You have no friggin idea what your talking about.. Sicilian diet consists of lots of pork and seafood.. Not to mention all the animal based goat cheeses, dairy, ECT..
No it's you. It's hard for her to get the correct pronunciation of english words with her italian accent. People like her are one of a kind. They have the biggest hearts and are the type of Italian people that will mourn forever over a loved one or spouse. Don't get them confused with most typical Italian people .
I love caponata....my grandmother (she was from Marsala) would make tons of it, jar it and give it to all her kids. I make it all the time and my non-Italian friends love it. When I make it I throw everything in one pan and do not par boil anything. I start with skinning and salting the eggplant and put it aside. In a huge skillet I start by frying the onion and celery in olive oil until soft, add in the eggplant and cook for a few minutes, then add in drained green Sicilian olives, drained capers, a can of tomato paste, sugar and red wine vinegar. i cover the pan until everything is cooked. Succulent. I grew up with all of this great Sicilian food and love sharing it, like you do, with my family and friends.
I love watching your Nonna. She reminds me so much of my late mamma. Her story rang true of how she came to this country from Sicily. My daughter and I sat here and cried listening to it. Loved watching this video as this will be my 1st attempt at making caponata but you made it just like my Mamma did. Thank you for sharing your Nonna with us.
Made this today! It was wonderful. Thankyou!
My Aunt used to make this for me as a special treat! She added lemon sections and lots of olives! Delicious❣️
I am always surprised that you do not have more subscribers... I love the channel! I've learned so much. Keep it up!
looks marvelous... this lady nona has a lot of love for what she makes
Just back from 15 days touring Sicily from Palermo to Trapani to Agrigento to Siracusa to Catania to Taormina! ❤ Missing Sicilia SO much - made my first Caponata and it came out Delish😂🎉
Nonna Angelina's story was very similar to my mother's the only differences are my mom was born & raised in Kalamata, Greece and immigrated with her family during the Greek Civil War in the 1950's & my father was already here; Nonna's feelings about being here & desiring to return was my mom too. She also cried being here; Thank you for sharing this because I feel like I learned the secrets of the Universe. I always wanted to learn how to make Caponata. I don't know any Greeks, who don't love caponata. Sicilian oil is quite excellent and extra virgin olive oil can be ruined nutritionally if you heat it.
I’m soo glad I found this recipe Rosella my gram made gabinadina and I loved it growing up lost her recipe. I make your chick Marsala everyone loves it every time I make it !!!! Love all your recipes💗
Love you guys ,!makes me wanna cook all the recipes right now,!
That's fantastic. This kind of technique is what makes this channel great. I also like to add nuts to all kinds of dishes.
Wow! Nonna Angelina looked like a movie star when she was younger in that photo. She told a beautiful story. I love caponata but have not made it in a long while. I will make it this week & try Angelinas version with almonds instead of pine nuts. It looked fantastic! Thank you Rosella & hugs to Nonna :)
+marie Savino Thank you Marie... let me know how you like this version!
+marie Savino , abeautiful woman.
marie Savino it's what I love most about Rossella. she invites us in and we feel so good to be there. xxoo
I am from Cinisi and my Mom used to make it the same way and when I came in USA and I went through the same thing you did.Brava ❤
Stumbled across your videos trying to find an eggplant recipe. Love them!!! Thanks!
Thank you!!!
I love her! You two are great together! Love it! I cry when I see the begining of Nonne stories
I do too. Brings back so many memories. My Abruzzese paternal grandparents and my Calabrese maternal grandparents.
So cute to watch older and younger generations cooking
What a lovely story what a lovely lady thank you for sharing I make Pasquale caponata but I will watch your video thank you so much
if seeds are white the eggplant is fine and no need to salt and drain if they are brown chances are its bitter and will need salt to take away the bitterness i use a colander with a weight like she said works great just make sure you pat it dry before cooking
I like the almonds it adds a nice touch to the dish I will try
marieclaire bennici my husband and i going to buy what we need to make caponata we love it with nice piece of italian bread we have so many eggplant in our garden we live in florida and we try to make different recipe to use them thank you for the recipe you both look so sweet
rosella, we love you will make this soon and use it as a bruschetta and serve with a broiled chicken and some pasta.. thank you for having so many delicious recipe...typical italiano!!!
Seems like this is a pretty flexible dish. Eggplant, onion, celery, capers and olives tossed with a sweet-sour red wine vinegar and sugar sauce, seem to be the required ingredients without which it wouldn’t be Caponata at all. I’ve come across recipes that don’t have tomato, or include chopped red bell pepper, or raisins and except for this one include toasted pine nuts, which are very pricey. I’m glad to see chopped toasted almonds used as a substitute.
Do you have a recipe for italian pickled eggplant and pickled green tomatoes?
Great cant wait to make some. Australia here.
I only know caponata from the Progresso can, which disappeared, then Cento, now Roland in a jar. This is a bit different. Every time I make it, the eggplant is still too bitter, but maybe I need to cook it a lot longer. I never tried sauteeing it first.
Going to try it
A lot of pro Chefs will tell you to pick a heavy eggplant. My Nonna taught me the same as this Nonna, pick the lightest, darkest you can find. She also said there were male and female eggplants, and to pick a male. (it is identified on the end opposite the stem) A lot less bitter.
+DannoCrutch Nonna knows best! :)
Male eggplant has a round scar at the end. Female eggplant have scar that is long like a line.
is the choice of eggplant heavy vs light down to trying to lower water content?
@@jeremyhunter2319 fewer seeds, and I guess male eggplants have fewer seeds too - good tip! Thanks Nonna!
@@tony_25or6to4 Female have a big dent.
Well done thank you. will make it for Xmas lunch.
+Josie Cohen You will love it!
Angelina!!! See her photo!!! Absolut beauty. And Sicily is the beauty of the Mediterranean. Regards from the smaller sister, MALTA!
The dish looks delicous and very pretty as well.well done, i have seen a couple of your videos, i enjoy watching, i have also subscribed as well.please keep them coming. very nice.
+patricia cannella Thank you so much Patricia! Much more to come!
Thank you so much! I appreciate it!
To choose the eggplant, everything she said, and then look opposite the stem end for the blossom scar. If it is a line leave it. It will have lots of seeds. If it is a dot, that's the one you want.
I don’t use vegetable oil. Would coconut oil and little olive oil work?
This is a great dish. Hard to find though
So good! I love your way of making it! . The nuts look with it I have to try it!
Very cute nonna
Loved this!
Thank you!.
mmmmmmmmmmmmmmmmm thats what I'm making this weekend !! Thank you :)
+larry bone You will love it. This is a fantastic recipe! :)
A looks dellizioso 👍🎊
+Tina DeGiovine Grazie!
Gracias
you remind me of my nana god bless
I make my grandfathers caponata. Very similar, but no nuts. He came from Menfi, Sicily
There are many versions out there. The nuts are a nice touch!
That looks delicious......... What would you serve that with?
+Eileen LeValley I have recently come back from my Sicily Culinary tour and I can tell you that every day that I was there it was served with every meat. It is usually served as an appetizer but can also be served as a side dish!
It's usually an appetizer served with crostini or crusty bread. It's also eaten as a side dish
Balsamic vinegar is vino cotto(acidic).
Nice show, but why don't you let the Nona's cook?
Doreen Phillip we cook together, just like at home.
@@cookingwithnonna she needs a helper like she's a very good assistant
She needs an assistant she's probably not used to being on the camera
Rossella's Cooking with Nonna I’m a Purpura too. My family is from San Giuseppe Jato
Rossella, you can't say it is better than the one you ate in Sicily! Come on!!😂😂😂
Genial
Why is every “real” Sicilian caponata recipe different?
My father was born in Carini!
I miss my nonna 😢
Love as always, especially since this is one of my fav Sicilian dishes! I'm just curious, are these Nonnas related to you or you know them from growing up?
Anna Marie Thank you so much! Some of the Nonne are related to me. Obviously my Nonna is and all of her sisters are in my cookbook. They haven't done the show because the one who lives here is too shy and the other two live in Italy. Many of the Nonne are family friends and quite a few have written to me and I thought they were fabulous and should be on the show. Finding the Nonne has been very organic actually. I've been blessed to find such wonderful ladies.
Aww I love it! Love all the Nonnas, but yours is my fav cause she reminds me most of my Nonna. I also enjoy the little bios some of them give in the beginning of the video.
Yum!!
Why no garlic????
Ciao Bella Italia viva le donne
I find eggplant always to be very bitter and tangy, even after salting. I suspect the only cure is cooking it long enough, over an hour, then it loses that and becomes sweet.
i don't know why you don't peel your eggplant this should be peeled i find it very bitter with the skin on ? too peel it and remove it it takes some this bitterness away ?
gary hines you can absolutely peel it if you like, but it's not totally necessary. Nonna Angelina always leaves it on and I don't find that it's bitter.
@@cookingwithnonna I think it adds flavor.
Canned olives have far less salt than those in a jar.
Rossella very simple rule Dot not Slot, dot is male and the bottom of the eggplant, slot is female much more seeds! Just saying never mind the weight or the colour lol.
Nonna rules, thanks
Sweet Rossalala!!! Why don't you use a proper, professional knife instead a cheap, a "buffet in the petrol station knife"?
Where's the bread
It's good with raw fish to we are from Hawaii
Bon giorno Bella
Needs tomatoes
Please, give the lady a decent 8" chef's knife instead of that little serrated tomato knife!
Sicilian cuisine was vegan even before vegans existed...
Salvatore Escoti pescatarian/vegan
You have no friggin idea what your talking about.. Sicilian diet consists of lots of pork and seafood.. Not to mention all the animal based goat cheeses, dairy, ECT..
Vegans never existed because humans who don't eat meat, fish, or dairy die without artificial pharmaceutical supplimentation..
Vegans are insane crazy people; that would *NOT* be Siciliani
Nonna doesnt waste food n neither do you
Nonna is so sweet and charming.... but the American voice and way to talk is so much the opposite
I Love you a lot
Nonno ti scurdasti la sarsina.
Dalla pasta al forno alla caponata di male in peggio
Is it just me or she is kinda rude to nonna?? Jus saying
No it's you. It's hard for her to get the correct pronunciation of english words with her italian accent. People like her are one of a kind. They have the biggest hearts and are the type of Italian people that will mourn forever over a loved one or spouse. Don't get them confused with most typical Italian people .
terrible voice rossella sorry it is an awful sound omg