CAPONATA - SICILIAN EGGPLANT RELISH
This Caponata is a delicious Sicilian eggplant relish that perfectly combines sweet and tangy flavors. It's great as an appetizer or as a garnish for meats or seafood.
Provided by GypsyPlate
Categories Appetizer Recipes
Time 45m
Number Of Ingredients 16
Steps:
- Heat olive oil in a pan over medium heat and sauté eggplant cubes till soft and brown, about 10 minutes. Plate them out on a paper towel lined plate.
- In the same pan, discard excess oil leaving behind 2-3 Tbsp. Add onions and sauté till light brown in color. Add in garlic and sauté for a couple of minutes.
- Add in chopped bell peppers along with celery and cook for a couple of minutes. Add in salt and pepper. Add in tomatoes and mix everything well.
- Mix in olives, capers, raisins, red chili flakes, red wine vinegar and honey. Simmer for 10 minutes
- Add in chopped parsley along with fried eggplant cubes. Mix well and let everything cook for 5-6 minutes.
- Taste and adjust the seasonings. Garnish with parsley.
Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 31 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 557 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
EGGPLANT CAPONATA (SICILIAN VERSION)
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Provided by rocks_67
Categories Appetizers and Snacks Antipasto Recipes
Time 1h34m
Yield 16
Number Of Ingredients 16
Steps:
- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
SICILIAN EGGPLANT RELISH CAPONATA
A tradition in Sicily where eggplant is ubiquitous, caponata is an incredibly versatile vegetable dish and perhaps the finest example of Italian antipasti. There are endless contemporary variations of this dish, but in Sicily two ingredients remain constant - eggplant and celery. Serve at room temperature with good bread and cheese or alongside grilled sausages, fish or chicken or even tossed with pasta. Here I have chosen to toss the eggplant chunks with a little olive oil and oven-roast them instead of frying. This method is more convenient and more in keeping with contemporary tastes, since the eggplant absorbs less oil. In fact, you can roast all of the fresh vegetables to create a thoroughly contemporary caponata. If you choose to sauté the eggplant, make sure your olive oil is hot enough to sear it -otherwise it will absorb too much oil. I have had success with this recipe using all three varieties of eggplant - conventional, globe, as well as the slender purple Asian type. Toast the pine nuts in a pan on top of the stove or in a preheated oven, but keep your eye on them, as they will brown very quickly.
Provided by Kathleen Sloan-McIntosh
Categories Cookstr Recipes
Number Of Ingredients 18
Steps:
- Put cubed eggplant in a colander set in the sink. Toss with the salt. Set a plate on top of eggplant and add a weight. Let stand 1 hour. Preheat oven to 400°F (200°C). Rinse eggplant under cold running water; drain and pat dry with paper towel. Toss eggplant with 3 tbsp (45 mL) of the olive oil; spread onto baking sheet and bake for 20 minutes, stirring occasionally, or until softened and starting to brown. Set aside.
- In a large skillet, heat remaining olive oil over medium heat. Add celery, garlic and onions; cook for 6 minutes or until onions are softened. Do not let garlic brown. Sir in passata, green and black olives, capers, pine nuts, currants, sugar and vinegar. Season to taste with salt and pepper. Reduce heat to medium-low and cook for 15 minutes or until vegetables are tender.
- Stir in mint; cook 5 minutes longer. Transfer to large serving dish. Let stand at room temperature 2 hours to develop flavors. Serve at room temperature, sprinkled with chopped basil.
CAPONATA RECIPE (SICILIAN EGGPLANT RELISH)
Caponata is a delicious balanced sweet and sour Sicilian Eggplant Relish recipe that's perfect food for any summer gathering.
Provided by Faith Gorsky
Categories Appetizer
Number Of Ingredients 15
Steps:
- Toss the eggplant with 3 tablespoons oil and spread it out on a baking sheet. Roast until tender and starting to brown, about 20 to 25 minutes in a 425F oven, tossing once halfway through.
- While the eggplant roasts, heat the remaining 3 tablespoons oil in a large, deep skillet over medium to medium-high heat. Add the onion and celery and cook until softened and starting to brown in spots, about 8 minutes, stirring occasionally. Add the garlic and tomato and sauté until the garlic is fragrant, about 2 minutes, stirring constantly. Stir in the stock, turn the heat down to medium-low to low, cover the skillet, and cook until the tomatoes are starting to soften, about 8 minutes, stirring occasionally.
- Add the eggplant to the tomato mixture and cook (covered) over low until the eggplant is very soft and most of the liquid is absorbed, about 10 minutes, stirring occasionally.
- Add the vinegar, honey, salt, black pepper, and crushed red pepper flakes and cook (uncovered) until thickened, about 2 to 5 minutes.
- Serve warm, room temperature, or cold topped with pine nuts and basil.
Nutrition Facts : Calories 188 kcal, Carbohydrate 10 g, Protein 2 g, Fat 17 g, SaturatedFat 2 g, Sodium 241 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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
SICILIAN EGGPLANT CAPONATA
Make and share this Sicilian Eggplant Caponata recipe from Food.com.
Provided by DailyInspiration
Categories Vegetable
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.
- Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are soft, about 30 minutes; do not let them brown. Add tomatoes and capers, increase heat to medium and cook; stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer everything to a large bowl.
- When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thorougly on paper towels.
- Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant and cook, tossing and stirring, until softened, 10-15 minutes. Add chiles and cook, stirring, until they are softened, 5-10 minutes. Transfer the eggplant and peppers to the bowl with the tomato mixture and gently stir to combine.
- Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.
Nutrition Facts : Calories 164.3, Fat 11.3, SaturatedFat 1.6, Sodium 844.3, Carbohydrate 15.3, Fiber 5.4, Sugar 8.3, Protein 2.4
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