Capanata With Fennel Olives And Raisins Food
CAPONATA WITH FENNEL, OLIVES AND RAISINS
Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe.
Provided by Phil Franco
Categories Spreads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes.
- Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
- Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
- Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.
Nutrition Facts : Calories 263.7, Fat 15.4, SaturatedFat 2.1, Sodium 386.5, Carbohydrate 32.8, Fiber 8.1, Sugar 19.4, Protein 3.8
CAPONATA
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Provided by John Torode
Categories Dinner, Starter
Time 1h50m
Number Of Ingredients 12
Steps:
- Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
- When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CAPONATA WITH PINE NUTS AND RAISINS
Make and share this Caponata With Pine Nuts and Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
- Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
- Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
- When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.
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- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
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- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to it.
- Place the cubed eggplant on the prepared pan. Sprinkle it with ¼ teaspoon of the salt, drizzle with 3 tablespoons olive oil, and promptly toss to coat (some of the eggplant pieces will be more saturated with oil than the others, and that’s ok). Roast the eggplant in the oven for 30 to 35 minutes, stirring halfway, until deeply golden.
- In the meantime, warm the remaining tablespoon of olive oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion, bell pepper and celery. Season with the remaining ¼ teaspoon salt and about 10 twists of black pepper. Cook until the onions are tender and just starting to turn golden, about 9 to 12 minutes, stirring often.
- Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir to combine. Add the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
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