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Mamma mia! That is usually the reaction I get from those who eat my stuffed pasta shells or my tiramisù. However, that is always my reaction every time I look at a poster of the Italian National Soccer Team.

From food to soccer, Italians have a zest for life, enjoying everything to its fullest. We are warm and giving, and we love to share our home, food and stories. I am proud of my heritage and at any given moment will gladly shower my growing up in the Italian culture with whoever is interested.

I have assembled links to various Italian organizations. I hope you will find them as enjoyable and enlightening as I have.


Leonardo Da Vinci quote



La Caponata

This is a Sicilian dish that can be eaten over Italian sausage or toasted Italian sliced bread. You can even pour it over pasta. I make a double batch for family gatherings during the holidays.

  • 4 small eggplants
  • Olive oil
  • 1 large minced onion
  • 1 cup tomato sauce, seasoned
  • 1/2 cup red wine vinegar
  • 12 black or green olives, pitted
  • 2 stalks of celery, diced
  • 2 Tbs. drained capers
  • salt
  • freshly ground pepper
  • garlic powder
  • 1 Tbs. sugar
  • Grated cheese (Romano, parmesan, or crumbled gorgonzola)
  1. Cut eggplants into slices about 1 inch thick. Sprinkle with salt* on both sides. Place between sheets of paper towels and set aside for 4 hours. Cut into cubes.
  2. Pour about 1/2 inch olive oil into a large skillet over medium-high heat. Add the eggplant and brown. Drain on paper towels.
  3. Add onion to the skillet; when lightly browned, add the tomato sauce. (Before step 3: leave remaining oil in pan before adding onions and tomato sauce; or drain some off if you prefer lest olive oil)
  4. In another saucepan, combine vinegar, olives, celery, sugar, garlic powder, and capers over low heat. When mixture is reduced by 1/3, pour into pan with tomato sauce. Adding pepper** is optional. Cook until well blended.
  5. Ad eggplant and cook over low heat for 15 minutes.
  6. Spoon onto platter and sprinkle with cheese.
  7. Cover and put in the refrigerator the day before serving to better blend all the flavors. Can be served at room temperature or warmed.

4-6 servings

*I skip this process to lower salt content. I go straight to cubing eggplant.

**If you desire a spicier taste, add red pepper flakes.

Please note: There are many variations of La Caponata, depending on the area of Sicily. You can add any vegetable you'd like, or you can slice cooked Italian sausage into the mix and pour it over the pasta of your choice.


Italian National Anthem

Order Sons of Italy in America

La Costa dei Fiori Lodge #2424 of Order Sons of Italy in America

National Sicilian-American Foundation

Sicilian Culture

In Italy Online

Italian Geneology and Surname Meanings

Italian Recipes

Italians of San Diego

L'Italo-Americano Newspaper

Proud Italians

Life in Italy

Regal Gifts

Soccer Sites

Club Italia soccer team


Fox Soccer

Soccer Apparal


Jannine Corti Petska © 2006-2018