Fried Bologna and Caponata

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 to 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.

Dad worked at a local bakery and always brought home a loaf of hot crusty bread to enjoy with this in a sandwich.

The sauce is delicious in this caponata and makes a great meal economically.

If you grew up on fried bologna, to me this is a gourmet-style enhanced version.

The filling if amazing but the hard crusty rolls or bread made this perfection.

Scroll down to get dad's recipe for Bologna and Caponata.

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.

Making the Best Flavors

To enhance every individual flavor ingredient, I like to cook each one separately and adapt this a little differently 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 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 its own unique taste.

Tips

1. buy small eggplant
2. salt eggplant on paper towels and let drain for 1 hour or soak in milk first to remove any bitterness
3. ut the bologna in small pieces
4. fry the onions until they start to get a little carmelized looking
5. use more or fewer olives if you prefer
6. refrigerate any  leftovers 

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

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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.

Pin for later Fried Bologna and Caponata

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 the 1960s and his version.

Fried Bologna and Caponata

Yield: 8

Author: Claudia Lamascolo

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 being 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

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Italian appetizer, caponata, eggplant recipes

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