Cod With Eggplant Caponata Food

FISH WITH SWEET-AND-SOUR CAPONATA

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and almost tender, 6 to 8 minutes. Remove the eggplant to a large plate. Add 1 more tablespoon olive oil to the skillet. Add the celery and red onion and season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, 1/4 cup vinegar, the honey and 3/4 cup water. Stir in the eggplant, season with salt and pepper and cook until the vegetables are tender and the mixture thickens, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper and add to the skillet. Cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the fish and cook until it is just opaque and flakes easily, 2 to 3 more minutes.
• Toss the parsley and remaining 2 teaspoons olive oil and 1 teaspoon vinegar in a small bowl; season with salt and pepper. Divide the caponata among shallow bowls and top each serving with a fish fillet. Top with the parsley and serve with the baguette slices.

ROASTED EGGPLANT CAPONATA

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.

EGGPLANT CAPONATA

Steps:

• Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
• SERVES 6
• Calories: 138
• Total Fat: 9 grams
• Saturated Fat: 1 grams
• Protein: 2 grams
• Total carbohydrates: 14 grams
• Sugar: 7 grams
• Fiber: 4.5 grams
• Cholesterol: 0 milligrams
• Sodium: 199 milligrams

GRILLED EGGPLANT CAPONATA

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill the top with charcoal. Light the newspaper; the fire will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), pour the charcoal from the chimney into the bottom of the grill. Set the grill rack aside-you won't need it for this recipe.
• Roast the vegetables and make the vinaigrette: Place the eggplant, leeks, zucchini, peppers, tomatoes, and garlic scapes directly onto the coals in an even layer. Stand the bunch of spring onions up so the bulbs are in the coals and the stalks are leaning against the side of the grill (this will create a natural handle for easy removal). Cook 10-15 minutes, turning the vegetables once to ensure they char evenly. Meanwhile, make the vinaigrette: In a mortar, combine the capers, anchovies, shallots, a big pinch of salt, and pepper. Using the pestle, crush and grind the mixture to break it down to a chunky mash. Transfer to a large bowl; stir in the vinegar and olive oil to saturate and combine. Season with lots of black pepper. Set aside.
• Finish roasting the vegetables: The vegetables are done when they're charred and soft. The tomatoes will be done first, followed by the leeks, peppers, zucchini, eggplant, and spring onions. Remove the tomatoes and add them directly into the vinaigrette; crush them with the back of a spoon to release juices. Chop the onions into fourths, discarding the charred stalks, and add to bowl. Chop the eggplant into chunks, add to bowl, and stir to combine; the eggplant will start to absorb the oil. Add the chopped celery and leaves; then chiffonade all the herbs, add them to the bowl, and stir thoroughly. Chop the zucchini and add to the bowl. Chop the peppers, discarding the seeds but keeping the charred skin, and add to the bowl. Stir while the vegetables are still hot so they will absorb all of the vinaigrette. Season to taste with more salt and pepper.
• Assemble the caponata: Cut the bread into big chunks and place on the coals to toast for a few minutes until lightly charred. Cut the mozzarella into rustic pieces (or tear by hand) and place on a serving platter. Arrange the caponata next to the mozzarella, hand-tear the toasted bread, and add it to the platter. Finish with a drizzle of olive oil and serve.

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

Steps:

• Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
• Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
• Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
• Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

COD WITH EGGPLANT CAPONATA

Steps:

• 1. Heat oven to 400 degrees F. Heat 1 tablespoon of the oil in a large nonstick saute pan over medium heat. Add onion and celery; cook 5 minutes. Add garlic; cook 1 minute. Pour in another 1 tablespoon of the oil and add eggplant; mix well and cook 5 minutes. Add tomatoes, tomato sauce, vinegar, raisins, pine nuts and capers. Cook 5 minutes, then reduce heat to medium-low and cook 10 more minutes. Stir in 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. 2. Meanwhile, place cod fillets skin-side down on a rimmed baking sheet lined with aluminum foil. Brush with remaining 1 tablespoon oil and season with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Bake at 400 degrees F for 12 to 15 minutes or until fish flakes easily with a fork. 3. Serve cod with eggplant caponata. Garnish with chopped parsley and serve with toasted baguette slices, if desired.