CAPONATA PASTA
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
CAPONATA PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 panini
Number Of Ingredients 16
Steps:
- Preheat a panini grill.
- Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.
EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL
This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little - or even recklessly. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
- In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
- While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
- Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
- Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
- Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.
CAPONATA BAKE
This healthy, comforting veggie bake is topped with cheesy potato slices and packs in all 5 of your 5-a-day, along with calcium, vitamin C, iron and fibre
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 2 (serves 4)
Number Of Ingredients 16
Steps:
- Heat the grill to high. Boil the potato slices for 10 mins, then drain, tip into a bowl (don't worry if they break up a little) and add the milk and half the cheese. Mix together.
- Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, aubergine, peppers, basil and garlic. Cover and cook for 20 mins, stirring frequently and adding a little water if necessary, until the aubergine is tender when tested with a knife.
- Remove from the heat and stir in the olives, capers and parsley. Tip into two shallow baking dishes. Cover with the potatoes and sprinkle with the remaining cheese.
- If you are following our Healthy Diet Plan, grill the one you are eating now until golden. While it's grilling, steam or boil half the broccoli to serve with the bake. To reheat on the second day, heat oven to 180C/160C fan/gas 4 and bake for 30-40 mins until bubbling and golden. Cook the remaining broccoli to serve with it.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
EASY CAPONATA
Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!
Provided by Carmencita
Categories Side Dish Vegetables Squash Summer Squash
Time 56m
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
- Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g
CAPONATA SICILIANA
A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor.
Provided by BecR2400
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put pasta water on to boil.
- In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
- Put pasta in boiling water.
- Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
- Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
- Serves 4.
- *Note: I think I prefer this made with only 8 ounces of pasta.
Nutrition Facts : Calories 444.8, Fat 21.9, SaturatedFat 3, Sodium 314.3, Carbohydrate 59.2, Fiber 12, Sugar 6.9, Protein 6.7
CAPONATA PASTA SALAD
This is a cold pasta salad with lots of flavor and texure. A great recipe to use the left over garden vegie. Make your favorite or my caponata (Caponata ' Eggplant and Lots of Good Things! #102724) and add to pasta. HOW EASY!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Mix the ingredients together chill one hour.
- Serve.
Nutrition Facts : Calories 143, Fat 0.8, SaturatedFat 0.1, Carbohydrate 31.7, Fiber 5.5, Protein 3
MAMMA'S CAPONATA
Great as an appetizer, but you can easily turn this into a meal. Instead of topping bread, serve over warm pasta. -Georgette Stubin, Canton, Michigan
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onion and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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