Fried Bologna and Caponata

Sunday, October 21, 2018
Another one of those childhood memories, fried bologna, and caponata.

Mom would start to make the Caponata fresh from scratch and Dad would fry the Bologna.

There are many versions from many different kinds made of Caponata, we always added bologna too ours.

Every part of Italy seems to make this a little different.

This was the Bari style, where mom's family was from.

Dad was from Rome, not sure who started adding the fried bologna, as that came later, but we loved it.

The Caponata could be served so many different ways after it was cooked, over pasta, in the best hot crusty Italian Ciabatta bread or even with rice.

Mom worked at a local supermarket and sometimes would bring home their bread. It was always so funny to see Dad's face.

Dad would always check the inside of the bread and pull out a piece from the middle and if he could roll it in a ball.

Then he would say "this isn't cooked it doughy" and off he'd walk to get us another loaf fresh, from a local bakery.

The filling if amazing but the bread makes even a better sandwich.




this is a fried bologna and eggplant appetizer sandwich with olives and sauce in a hard crusted Italian roll. This is on a dish by a picture window.






Dad's Speciality


Growing up this was an economical meal we loved.

This is actually a Sicilian sweet and sour version of ratatouille.

Because eggplant absorbs flavors like a sponge, it’s particularly good in such a pungent dish.

Like most eggplant dishes, this gets better overnight.

It’s meant to be served at room temperature, and I like it cold as well.

It makes a fabulous sandwich and a great topping for bruschetta, rice, and pasta.


This is a frying pan called Caponata which is eggplant appetizer sauteed in a black pan and stirred with a black spatula to brown on both sides and stirred



Making the Best Flavors



To enhance every individual flavor ingredient, I like to cook each one separately and adapted this a little different than dad.

The pine nuts get roasted in oil to bring out their rich earthy flavor.

The eggplant gets fried until golden brown on the outside and creamy on the inside.

The onions are slowly fried until sweet and caramelized, and then the celery, olives, and capers are added towards the end, to preserve their unique textures and flavors.

Tomatoes are another wonderful addition and I use only fresh plum tomatoes for my of Caponata.

Starting with some tomato paste sauteed in garlic and a little sugar with and wine or vinegar is thrown into the pan at the end that brings the individual components together while allowing each item to retain their own unique taste.



this is a fried bologna and eggplant appetizer sandwich with olives and sauce in a hard crusted Italian roll. This is on a dish by a picture window.


The Recipe Written



This recipe below is written like dad made it.


It's what I grew up on.


My method is a little more lengthy and takes more time but it's perfectly fine to just do these easy steps below.


Years ago, my parents would make such huge batches and can it for the winter.


You can double, triple the recipe if you would like to do that also.


this is a fried bologna and eggplant appetizer in a frying pan sauteed



Ingredients for Bologna and Caponata Recipe:


  • eggplants
  • olive oil
  • garlic
  • onions
  • celery
  • canned Italian plum tomatoes or fresh
  • tomato paste
  • pitted green olives
  • capers
  • Red Wine (recommended Cabernet) or Red wine vinegar
  • sugar
  • Salt, black pepper




this is a bowl fried bologna and eggplant appetizer called caponata for making a sandwich with olives and sauce in a hard crusted Italian roll. This is on a dish by a picture window.



More Recipes to Try

Eggplant Parmigiano
Baked Zucchini Fries
Eggplant and Ricotta Casserole




this is a fried bologna and eggplant appetizer sandwich with olives and sauce in a hard crusted Italian roll. This is on a dish by a picture window.





Bologna



We only use all-beef bologna, however, use whatever you want, mortadella is delicious but is much fattier and tends to add more grease than I prefer.


I take a cutting board to add the two pounds of bologna that is thin medium thickness and cut into square 1-inch pieces.

Dad always said make sure you brown it first on both sides but not crispy.




this is fried bologna in a frying pan




Pin for later Fried Bologna and Caponata




This is a pinterest bologna and caponata collage of photos. This has an eggplant appetizer sandwich, a pan of fried bologna and is a Sicilian appetizer


Fried Bologna and Caponata



While there are so many names for this appetizer fried bologna and Caponata is the true Italian name.

Eggplant appetizer, chutney with eggplant, Sicilian sweet and sour ratatouille, it still is Caponata in the name for us.


If you're looking for an authentic version, the origin of Caponata is uncertain, but the first written sources date back to 1709.


This Caponata recipe is probably the most classic Sicilian appetizer, and one of the most worldwide famous Italian recipes found from dad around 1940s and his version.





this is a recipe card for fried bologna and eggplant appetizer sandwich with olives and sauce in a hard crusted Italian roll. This is on a dish by a picture window.

Fried Bologna and Caponata

Yield: 8
Author:
prep time: 20 Mcook time: 22 Mtotal time: 42 M
This is a delicious compote made with eggplant. It can be an appetizer and in a sandwich and made with bologna fried a whole meal by itself.

ingredients:

  • 2 large eggplants, cut into 1/2-inch cubes
  • 1 tablespoon salt
  • 3/4 cup olive oil
  • 2 cloves garlic, minced fine
  • 1/4 cup chopped onions or to taste (optional for me I use extra eggplant)
  • 2-1/2 cups (about 20 ounces) canned Italian plum tomatoes, drained and coarsely chopped
  • 3 tablespoons of tomato paste
  • 1-1/2 cups chopped celery
  • 1 (1-pound) can pitted green olives
  • 1/4 cup capers
  • 1/4 cup a good Red Wine (recommended Cabernet) or Red wine vinegar
  • 2 tablespoons sugar
  • black pepper
  • 2 lbs bologna

instructions:

How to cook Fried Bologna and Caponata

  1. Sprinkle the eggplant with the salt after prepared and washed and let stand in a colander for 20 to 30 minutes. 
  2. Run under water then blot dry. Heat the olive oil over medium heat in a large fry pan. 
  3. Place the eggplant in the pan and cook, until soft and to a golden tender, about 25 minutes. Remove the eggplant from the pan. 
  4. Add the onions and garlic to the pot and cook, stirring often for three to four minutes, or until soft. 
  5. Add the tomatoes, paste celery and green olives. Cook for about 15 minutes or until the celery is tender. 
  6. Return the eggplant to the pot. Add the capers, wine, and sugar heat till sugar is dissolved. 
  7. Pour over the eggplant mixture. Season to taste with salt, black pepper. Cook over medium heat for about 20 minutes, stirring occasionally.
  8. In a separate fry pan, cut one pound of bologna up into square pieces. Fry until golden and some of the edges are crispy. 
  9. Just before the bologna is done add 2 cups of caponata to the bologna heat thoroughly. 
  10. At this point, you can get some thick Italian bread to make your sandwich. 
  11. Note: This Caponata can also be served plain without the meat over pasta, on garlic toast, or over rice.
Calories
325
Fat (grams)
29
Sat. Fat (grams)
19
Carbs (grams)
18
Net carbs
22
Sugar (grams)
18
eggplant appetizer, fried bologna, fried eggplant and bologna, Italian eggplant appetizer, caponata, bologna and caponata
Italian appetizer, caponata, eggplant recipes
Italian
Created using The Recipes Generator





Pin for later Fried Bologna and Caponata




This is a pinterest bologna and caponata collage of photos. This has an eggplant appetizer sandwich, a pan of fried bologna and is a Sicilian appetizer






Don't Miss My Favorite Zucchini Recipes:




Zucchini Rollatini
Zucchini bread regular or chocolate
Zucchini Pizza




This is a frying pan called Caponata which is eggplant appetizer sauteed in a black pan and stirred with a black spatula to brown on both sides and stirred


Disclosure: This recipe was originally shared in 2009. It was edited and re-published in 2019.

13 comments

  1. I haven't ever had your version of caponata but it looks great! I have made Giada's version a couple times, now I'll have to try yours !

    ReplyDelete
  2. @Ncl117 it taste better than it looks actually hope you like it Buon Anno

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  3. Your caponata looks gorgeous- I love eggplant! What really has me fascinated about this is the bologna part of the sandwich; what a hoot! I have some mortadella (not exactly bolgna, but close) in the fridge leftover from a holiday meat tray and I just might have to run out for an eggplant today. This is going to be dinner tonight!

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  4. Looks great! I've never tried it like that. I love how each family has it's own twist on the original; that's what makes it so good. Happy New Year.

    ReplyDelete
  5. @kathyvegas thanks Kathy it is different and I am sure not for everyone but its the only way we ever knew it to be so we love it...hope you do too :)
    @Kristen thanks for your comment, I always like to see the varietys of different food people grew up with that is what makes them special.

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  6. I've never seen this dish before but my husband loves fried bologna so I had to check it out. He is always up for a good sandwich - I think he'd really like this.

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  7. I love caponata! And am very fussy - do not like it when the eggplant gets mushy. Mine sounds similar to yours - although never had it with fried bologna! Live and learn. Sounds delizioso.

    ReplyDelete
  8. I'd love to try your caponata!! As for the bologna, back in the day I was known to eat the occasional fried bologna and cheese sandwich ...

    ReplyDelete
  9. Happy New year, Claudia. I left something for you on my blog.

    ReplyDelete
  10. Claudia, this looks so yummy! Oh wow, can't wait to take a bite on it! haha... Btw, HAPPY NEW YEAR to you & your love ones! Hope you
    ve a blessful & prosperous new year. Cheers.
    Beset wishes, Kristy

    ReplyDelete
  11. Congratulations on Top 9 with this! I actually made this for lunch the other day using that leftover mortadella I had and it waas AWESOME! This caponota would be great tossed with penne, too.

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  12. You know as a fellow Italian American I LOVE my caponata. My boyfriend's dad makes the best version I've ever had, but thats the beauty of this dish-it comes in so many varieties and you can put it on anything! I will def want to try some on fried bologna, MMMMM! I also did a sandwich with caponata if you're interested: http://laptopsandstovetops.blogspot.com/2009/09/portobello-mushroom-parmesan-sub-with.html

    Ciao! and Happy New Year xoxo

    ReplyDelete
  13. You know as a fellow Italian American I LOVE my caponata. My boyfriend's dad makes the best version I've ever had, but thats the beauty of this dish-it comes in so many varieties and you can put it on anything! I will def want to try some on fried bologna, MMMMM! I also did a sandwich with caponata if you're interested: http://laptopsandstovetops.blogspot.com/2009/09/portobello-mushroom-parmesan-sub-with.html

    Ciao! and Happy New Year xoxo

    ReplyDelete

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