BASIL MARINATED CHICKEN WRAP WITH CAPONATA
Provided by Bobby Flay
Number Of Ingredients 22
Steps:
- Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
- Assemble: Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.
- Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
CAPONATA WRAPS
A yummy sounding wrap using my favorite condiment, caponata, which is a melange of eggplant,capers,peppers, olives, tomatoes. You can find these tiny cans most anywhere, likely in the ethnic section. This is adapted from a company cookbook, author unknown.
Provided by MNLisaB
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stack spinach leaves, about 12 at a time, then cut crosswise into narrow strips and set aside.
- For each wrap, spread a fourth of the cheese to within half an inch of edge of each tortilla.
- Scattter spinach strips over the bottom two thirds of the tortilla and gently press onto the cheese.
- Mix hummus and mushrooms in a medium bowl, then spooon on top of spinach, spreading to cover.
- Top with a fourth of the caponata and roll up tightly from the bottom.
- To serve, cut each wrap diagonally.
Nutrition Facts : Calories 21.4, Fat 0.3, SaturatedFat 0.1, Sodium 31.1, Carbohydrate 3.3, Fiber 1.4, Sugar 1.1, Protein 2.9
CAPONATA
Provided by Anne Burrell
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
- Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
- Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
- Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.
ROASTED EGGPLANT CAPONATA
Provided by Ina Garten
Time 3h38m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
CLASSIC CAPONATA
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead.
Provided by Doris Jacobson
Categories Garlic Onion Pepper Tomato Appetizer Sauté Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Basil Pine Nut Eggplant Vegan Capers Bon Appétit California Pescatarian Paleo Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
CAPONATA
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Provided by Anna Maria Musco Dominici
Categories Condiment/Spread Olive Onion Tomato Vegetable Side Eggplant Capers Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 to 4 cups (antipasto or side dish)
Number Of Ingredients 10
Steps:
- Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.
- Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.
- Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.
- Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.
- Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.
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 (CAPONATINA)
This Sicilian vegetable dish is far more than any of its components. To call it an eggplant dish is to simplify its complexity. It is a Sicilian dish that has conquered the entire Italian peninsula. On family trips to Italy, we found it being served practically everywhere; however it is typically a Sicilian treat, steeped in Sicilian history and culture. It utilizes a sweet and sour flavor that was said to be introduced to the island by its Arab rulers in the 900's AD. Agrodolce or sweet and sour sauces are not typically found as part of Italian cuisine, but the agrodolce flavor of caponata is now well known. My mother was known for her caponatina as it was called in our home. Mom's caponatina was so good that she was often asked to prepare it for others. I can only guess as to how caponatina became known as caponata. I believe it was known as caponatina throughout most of Sicily, and lost the diminutive INA meaning "small bits" when the dish was later popularized throughout the peninsula. Although my mother lovingly prepared this dish in her kitchen often right in front of my eyes, I did not have the insight to preserve the recipe. I regret this; however, I do know the list of ingredients and their cooking method, but lack the amounts. This recipe was compiled by me from memory and tested using other recipes for the missing quantities. I believe I have found Mom's secret and would like to share it. I hope you enjoy it as much as my family does.
Provided by Chef BobO
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Begin by cutting the peeled eggplants in half, length wise. With a spoon, scrape out the bulk of the seeds, if the eggplant is too seedy - these only tend to bitter the eggplant; be careful not to take too much of the eggplant off. Cut the halves into ½ inch slices, salt both sides with coarse salt and place the slices into a colander to drain for approximately 1 ½ to 2 hours (the longer the better). You can place a heavy pan on top to quicken the draining. After draining, wash the slices in cold water and pat each slice thoroughly dry. You can omit this salting step, but the drained eggplant is of much better quality for frying and salting and draining is highly recommended.
- Cut the eggplant slices into ½ inch to ¾ inch cubes and set aside.
- To blanch the Roma or plum tomatoes, boil water in a small open pot. Remove from heat. Carefully score the top of each tomato with an X and drop a tomato or two in the hot water. With a spoon, push the tomatoes under the hot water for 15-30 seconds. Remove and place the tomatoes in a bowl of ice water and let sit. When all the tomatoes have been blanched and are resting in ice water, the skins should begin to peel back. Proceed to peel the skin from the tomatoes, starting at the top where the tomato was scored. Peel with a small paring knife. Place all the peeled tomatoes in a bowl, cut into chunks and set aside.
- Cut the peeled celery ribs into strips and chop into ½ inch pieces. Blanch the celery pieces in boiling water for 2-3 minutes and drain. Sauté the celery pieces in a few tablespoons of olive oil, drain and set aside.
- In a large skillet, place enough canola oil to cover the pan's bottom ¼ inch deep. Heat the oil, and place the well drained eggplant pieces one layer deep into the pan and fry until soft. Remove from pan and drain on paper towels to remove excess oil. Repeat until all the eggplant is fried and drained.
- In a pan large enough to hold all your ingredients, sauté the onions in a few tablespoons of olive oil until they are translucent, being careful not to brown them. Next add the capers, the the green pitted olives and the 1 and 1/2 cups of the marinara sauce, the Roma or plum tomatoes (optional) and continue to cook over low heat for 15-30 minutes until the mixture reduces and thickens and the Roma tomato chunks are cooked into the mixture, but still distinguishable. Stir the mixture from time to time to prevent sticking. You will need to use your judgment to determine the doneness of the mixture, but do not overcook, a little less is better. The mixture should not be dry.
- NOTE: You may also use one 28oz. can of whole plum shaped tomatoes, well drained, seeded and cut into medium size pieces in place of the Roma plum tomatoes above.
- Add the fried eggplant pieces, the sautéed celery pieces and chopped basil to the tomato mixture and continue to cook over low heat for several minutes, stirring the mixture to prevent the mixture from sticking. Do not overcook and let the mixture become too dry. It is best if it is thick and loose.
- When the tomato mixture appears to be absorbed into the eggplant, add the wine vinegar, stirring the hot mixture continually. A word to the wise, stand away from the pan when adding the wine vinegar to the hot mixture to prevent inhaling the vinegar vapor. Add the sugar, a bit at a time, stirring between additions to speed absorption.
- NOTE: I have found it best to add half the wine vinegar and the sugar. Taste to assure the correct degree of sweetness and sourness before continuing with either of these two ingredients. This is a matter of personal taste. Salt and pepper may be added to taste at this point also, but remember that several of the ingredients were soaked in brine, so be careful with the salt!
- Cool the caponata well before serving. The caponata may be placed into a container and refrigerated. This is one of those dishes that ages well and the taste even improves over time. It will keep for several days in a refrigerator; just stir the mixture well from time to time. I recommend cooking this dish in advance to take full advantage of these qualities. An added tip: this dish also freezes well, just place in an appropriate container and freeze, let thaw and stir before serving. Remember to always serve at room temperature.
- Caponata can be served as an antipasto or appetizer. It is delicious served on bruschetta or with pieces of crusty Italian bread. There should be enough to serve at least 8.
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
Caponata is a great farmer's market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It's perfect to make on a weekend afternoon. And it will last all week. Caponata is a thick vegetable relish. Serve it at room temperature with grilled bread, toast or crackers. You can dress it up by crumbling some feta or goat cheese over it. You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.
Provided by ngibsonn
Categories Vegetable
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
- Meanwhile, mince the garlic, anchovies, salt and pepper together.
- Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
- Add the diced pepper and eggplant.
- Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
- (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked 10 to 15 minutes.
- Stir in the vinegar, capers, and olives.
- Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
- Put in a bowl and let it cool uncovered.
- When it's at room temperature, serve or refrigerate.
EGGPLANT CAPONATA
Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule. The Arabs brought eggplants and sugar, along with citrus and spices. Other versions of caponata contain raisins and pine nuts; this one has capers and green olives. Some cooks add a lot of tomato, but I prefer just a touch of good tomato paste. The seasoning is sweet, sour and salty, and laced with olive oil. Like pickles and other savory preserves, caponata is often made in quantity and stored in jars for use throughout the year. Serve it on little toasts as an appetizer or to accompany a meal.
Provided by David Tanis
Categories dips and spreads, vegetables, appetizer, side dish
Time 2h
Yield 6 or more servings
Number Of Ingredients 14
Steps:
- Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
- Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
- Meanwhile, heat 2 tablespoons oil in a stainless-steel skillet over medium-high heat. Add onions, season lightly with salt and cook, stirring, until softened and lightly colored, about 5 minutes. Stir in blanched celery, tomato paste, capers and olives. Add crushed red pepper, bay leaf, sugar, vinegar and wine. Simmer for 5 minutes.
- Gently fold in cooked eggplant and simmer 2 or 3 minutes more. Taste cooking juices and adjust salt if necessary. Let mellow for 1 hour at room temperature (or make it a day in advance for fuller flavor). Sprinkle with parsley to serve. The caponata will keep for a week, refrigerated.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 583 milligrams, Sugar 12 grams
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
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