Eggplant Caponata Food

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EASY CAPONATA



Easy Caponata image

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

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

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

ROASTED EGGPLANT CAPONATA



Roasted Eggplant Caponata image

Provided by Ina Garten

Time 3h38m

Yield 8 servings

Number Of Ingredients 16

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

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 (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

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

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

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

EGGPLANT CAPONATA



Eggplant Caponata image

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

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
Salt and pepper
1 onion, chopped
4 small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled
1 tablespoon tomato paste
2 tablespoons capers, rinsed
1 cup good-quality green olives, pitted
Pinch of crushed red pepper
1 bay leaf
3 tablespoons granulated sugar
1/4 cup red wine vinegar
1/2 cup dry white wine
2 tablespoons chopped parsley

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



Eggplant Caponata image

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible-serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Categories     Appetizer     Side     Kid-Friendly     Eggplant     HarperCollins     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4-6 Servings

Number Of Ingredients 11

2 large Italian eggplants, peeled and cut into medium dice
2 tablespoons kosher salt
5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
4 medium garlic cloves, thinly sliced
4 celery stalks, thinly sliced on an angle
2 anchovies, in oil
1/4 cup tomato paste
1 1/2 cups red wine vinegar
1/4 cup sugar
1/2 cup capers, in brine

Steps:

  • Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
  • In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate topped with full cans.
  • Heat 3 tablespoons of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
  • Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
  • In another large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
  • Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
  • Serve warm or at room temperature accompanied by toast points or crostini.

CLASSIC CAPONATA



Classic Caponata image

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

5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts

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.)

EGGPLANT CAPONATA



Eggplant Caponata image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

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

EGGPLANT CAPONATA



Eggplant Caponata image

http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!

Provided by Elanas Pantry

Categories     Low Protein

Time 45m

Yield 4-6 plates, 4-6 serving(s)

Number Of Ingredients 5

1 medium eggplant, diced into 1/2-inch cubes (leave skin on)
1/2 cup cherry tomatoes, sliced in half
2 tablespoons kalamata olives, sliced in half
2 -4 tablespoons olive oil
celtic sea salt

Steps:

  • In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
  • Transfer mixture to a (9×13) glass oven proof baking dish.
  • Bake at 350° for 35-45 minutes until eggplant is tender.
  • Serve.

Nutrition Facts : Calories 100.7, Fat 7.5, SaturatedFat 1.1, Sodium 40.4, Carbohydrate 8.8, Fiber 5, Sugar 3.7, Protein 1.6

EGGPLANT CAPONATA WITH HUMMUS



Eggplant Caponata with Hummus image

Why pay for a jar of eggplant caponata at a specialty store when you can make it for less at home? Plus this recipe features a bonus: hummus!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 18 servings

Number Of Ingredients 11

1/4 cup extra virgin olive oil
1 small eggplant (3/4 lb.), cut into 1/2-inch cubes
1/4 cup finely chopped red peppers
3 Tbsp. finely chopped onions
2 Tbsp. chopped fresh parsley
2 tsp. ground cumin
1 tsp. garlic powder
1/4 tsp. ground coriander
1/4 tsp. smoked paprika
3/4 cup ATHENOS Original Hummus
36 round buttery crackers

Steps:

  • Heat oil in large skillet on medium-high heat. Add eggplant, peppers and onions; cook 6 to 7 min. until tender, stirring occasionally. Stir in parsley and seasonings.
  • Spread each cracker with 1 tsp. hummus. Top each with about 2 tsp. of the eggplant mixture.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

ROASTED GARLIC AND EGGPLANT CAPONATA



Roasted Garlic and Eggplant Caponata image

Dip into our Roasted Garlic and Eggplant Caponata! One taste of this caponata and you'll wonder whether your favorite part is the aroma or the flavor.

Provided by My Food and Family

Categories     Home

Time 3h25m

Yield 16 servings, 2 Tbsp. dip and 16 crackers

Number Of Ingredients 9

1 head of garlic
1 Tbsp. olive oil
1 large eggplant (1-1/2 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup chopped fresh parsley
2 Tbsp. chopped red onions
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. KRAFT Shredded Parmesan Cheese
thin wheat snack crackers

Steps:

  • Heat oven to 375°F.
  • Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top. Brush cut-side of garlic lightly with oil; wrap tightly in foil. Place on baking sheet. Pierce eggplant in several places with fork or sharp knife. Place on baking sheet with garlic. Bake 50 min. to 1 hour or until both are tender; cool slightly.
  • Peel eggplant, then cut into small pieces; place in medium bowl. Mince 3 garlic cloves. Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well. Refrigerate 2 hours. Meanwhile, refrigerate remaining garlic for another use.
  • Sprinkle eggplant mixture with cheese just before serving. Serve as a dip with the crackers.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

EGGPLANT CAPONATA



Eggplant Caponata image

Freeze a batch of this tangy relish for a spur-of-the-moment starter over crostini or a main event with pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Makes 5 cups

Number Of Ingredients 12

1/4 cup olive oil
2 large onions, chopped
1/4 cup golden raisins
1/4 cup pine nuts
4 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 cup tomato paste
2 teaspoons unsweetened cocoa powder
2 to 4 tablespoons sugar
2 large eggplants (2 1/4 pounds total), cut into 1/2-inch cubes
2/3 cup white-wine vinegar
Coarse salt

Steps:

  • In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onions, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onions are softened, 6 to 8 minutes.
  • Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.
  • Cover, and cook over medium-high, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar, as desired. Serve caponata warm or at room temperature.

Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 2 g, Protein 1 g

EGGPLANT CAPONATA



Eggplant Caponata image

Eggplant Caponata is a Sicilian dish starring eggplant, vegetables and loads of flavor - cooked down to tender perfection.

Provided by Giada De Laurentiis

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 13

1/4 cup olive oil
1 celery stalk, (chopped)
1 medium eggplant, (cut into 1/2-inch pieces)
Salt
1 red bell pepper, (cut into 1/2-inch pieces)
1 medium onion, (chopped)
1 14 1/2-ounce can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers

Steps:

  • Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
  • Allow to cool for 5 to 10 minutes. Use as a filling for sandwiches, a topping to bruschetta or pizza, or as a side dish for chicken, pork or seafood. Store in the refrigerator covered for up to one week.

Nutrition Facts : ServingSize 4, Calories 230

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Today eggplant caponata is often considered a side dish. But in the past it was the whole center-of-the-plate enchilada–like French ratatouille, a …
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  • Heat a large frying pan over medium heat and add the olive oil. Add the celery and fry for 1 to 2 minutes then add the onion and fry 1 to 2 minutes more until the onion is softened. Stir in the garlic and fry for 45 seconds. Remove this mixture from the pan with a slotted spoon and set aside.
  • Gently press the eggplant pieces in the colander to remove any additional liquid and then add the eggplant pieces to the same pan in which you fried the celery and onion mixture. Fry the eggplant for 3 to 4 minutes or until lightly browned on all sides.
  • Add the tomato paste and stir very well. Cook for 1 minute and then add the red wine. Cook, stirring, until the wine evaporates.
  • Chop the plum tomatoes. Stir in the plum tomatoes, semi dry tomatoes, olives, capers, balsamic vinegar, brown sugar, and salt and pepper. Return the celery mixture to the pan and cover. Reduce heat to low, simmer and cook for 20 minutes more. Stir in parsley just before serving.


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CLASSIC EGGPLANT CAPONATA - FOOD WINE AND LOVE
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5/5 (5)
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Category Appetizers And Sides
Calories 63 per serving
  • In a large skilled, saute your eggplant in the olive oil for five minutes, stirring as needed. Then add the onion, garlic and celery. Continue to cook until the eggplant begins to brown, about 10-12 minutes after adding the additional ingredients.
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EGGPLANT CAPONATA RECIPE - THE MEDITERRANEAN DISH
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  • 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.
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EGGPLANT CAPONATA - THE SEASONED MOM
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  • Place eggplant, onion and garlic in a food processor. Pulse until the vegetables are finely chopped (but not completely pureed).
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EGGPLANT CAPONATA ANTIPASTO RECIPE - OLIVIA'S CUISINE
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Calories 182 per serving
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  • Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and celery, and season with salt and black pepper, to taste. Cook, stirring occasionally, until the onion is soft and translucent, approximately 4-5 minutes.
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  • Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
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ROASTED EGGPLANT CAPONATA RECIPE - KATE WINSLOW | FOOD …
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Servings 6-8
Total Time 1 hr
  • Preheat the oven to 425°. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper. Arrange the eggplant on a baking sheet in 1 layer and roast until browned and tender, flipping halfway through, about 25 minutes. Let cool.
  • Meanwhile, cook the celery in a small pot of boiling water until crisp-tender, about 3 minutes. Drain and rinse under cold running water until cooled. Drain well, and set aside.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until just golden, about 5 minutes. Add the olives, capers, reserved celery, tomato sauce, sugar, vinegar and salt to taste. Gently stir in the eggplant, being careful not to break up the pieces. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.


CAPONATA RECIPE - COOKIE AND KATE
Caponata recipes vary from region to region and household to household. This recipe is where I landed. I took some cooking cues from my ratatouille recipe, which also …
From cookieandkate.com
5/5 (35)
Calories 193 per serving
Category Appetizer or Side Dish
  • 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.


EGGPLANT CAPONATA RECIPE - FOOD & WINE
The Good News Sicily's caponata is a tangy eggplant salad served as a side dish or appetizer. This version adds bits of velvety avocado, full of monounsaturated fats that can …
From foodandwine.com
5/5
Total Time 1 hr
Servings 4
  • Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes. Stir and cook until browned all over, 10 minutes longer. Transfer the eggplant to a bowl.
  • Add the remaining 1 tablespoon of olive oil, the onion and celery to the skillet. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add the tomato, cover and cook until soft, about 5 minutes.
  • In a saucepan, simmer the vinegar and sugar to dissolve the sugar. Add the pine nuts and capers and cook for 1 minute.


EGGPLANT CAPONATA RECIPE - FOOD REPUBLIC
Directions. In a large Dutch oven, combine the celery, carrots and onion with the olive oil. Cook over medium heat until the vegetables are nicely cara­melized, then add the garlic and cook for another 3 minutes.
From foodrepublic.com
Servings 4
Estimated Reading Time 2 mins


EGGPLANT TOMATO ITALY CAPONATA GLASS JAR GIAPAS BEST IN ...
Caponata is a Sicilian dish using the simplest ingredients eggplant, Whole Peeled tomato, and green olive. If you want to get a taste of this Sicilian cuisine you have to taste this high-quality caponata from Giapas, a brand from Palermo right in the heart of Sicily dedicated to their customers.Bring a taste of Sicily to your next party and the best part is there is no preparation …
From gallinafinefoods.com
Brand Giapas Le Conserve Di Montelepre
Availability In stock


EGGPLANT CAPONATA - VEGAN.IO
Eggplant caponata, the ultimate comfort food in Sicilian cuisine. This recipe will transport you straight to the beautiful streets of Italy without the jet-lag. Just take a peek at the pictures below so you get an idea of what we are getting ourselves into. Look at that mouthwatering bowl of veggies! The colour, the taste, the aromas, everything in this dish is …
From vegan.io
Servings 4
Total Time 15 mins
Category Lunch, Dinner
Calories 412 per serving


EGGPLANT CAPONATA WITH PASTA | HUFFPOST LIFE
Eggplant Caponata With Pasta. Even if you don't like eggplant... you're going to love this. By Silvia Bianco, Contributor. Chef, writer, teacher. Native Italian. Loves to write about food from a spiritual perspective. Student of A Course in Miracles. Chef, writer, teacher. Native Italian. Loves to write about food from a spiritual perspective. Student of A Course in Miracles. …
From huffpost.com
Estimated Reading Time 4 mins


EGGPLANT CAPONATA: STORY OF A DISH OF THE MEDITERRANEA ...
Eggplant caponata: history of a traditional dish. Brunella Farina 2 November 2020 Uncategorized 0 Comments. Share . All lovers of good food, at least once in a lifetime, they should taste the eggplant caponata. It is a typical dish of the gastronomic tradition of the Sicily: the main ingredient is fried and accompanied by tomatoes, zucchini, onions, olives, capers …
From mediterraneastore.com
Estimated Reading Time 4 mins


INSTANT POT-BAKED EGGPLANT CAPONATA RECIPE - MY EDIBLE FOOD
Instant pot-baked eggplant caponata recipe. A simple and easy recipe, the baked eggplant caponata is a hearty dish that can be enjoyed as an appetizer or light lunch. It is the perfect accompaniment to the main course of pasta or rice. The Importance of Choosing the Right Fried Eggplants. Choosing the right eggplant is an important step when ...
From myediblefood.com
Reviews 1
Calories 145 per serving
Category Vegan Recipes


EGGPLANT CAPONATA - FINE DINING LOVERS, THE MAGAZINE FOR ...
Then add the fried eggplant and let it absorb the flavours for a few minutes over a very low flame. Give the pan a shake from time to time so that nothing sticks on the bottom. Heat the oven and toast the almonds for 10 minutes. Check salt and adjust if needed. Serve the caponata cold, covered with the slivered almonds. It’s also delicious at ...
From finedininglovers.com
1.8/5 (19)
Total Time 1 hr 10 mins
Servings 6


EGGPLANT CAPONATA - LA CUCINA SABINA
Eggplant Caponata. Sicily, with its breathtaking landscapes has equally amazing food and culture. Because of the diverse influences over generations, it has a rich and diverse culinary tradition such as the iconic Eggplant Caponata. Ingredients. 800 gr (1.7 lb) eggplant 250 gr (0.5 lb) celery 200 gr (0.4 lb) white onion 200 gr (0.4 lb) fresh tomatoes 80 gr (3 oz) pitted sweet …
From lacucinasabina.com
Estimated Reading Time 2 mins


EGGPLANT (AUBERGINE) CAPONATA RECIPE - ITALIAN.FOOD.COM
Eggplant (Aubergine) Caponata. Recipe by Gingerbear. I got this off of a Sicilian Culture web site. MAKE IT SHINE! ADD YOUR PHOTO . 16 People talking Join In Now Join the conversation! READY IN: 1hr 35mins. SERVES: 6-8. UNITS: US. INGREDIENTS Nutrition. 1 . large eggplant, unpeeled, cut in 1/2 inch cubes . 1 . large onion, chopped . 1 . green pepper, …
From food.com
5/5 (16)
Total Time 1 hr 35 mins
Category Vegetable
Calories 211 per serving


EGGPLANT CAPONATA | OUR PRODUCTS | ROLAND FOODS
Eggplant Caponata. Roland® | #46586. Roland® Eggplant Caponata is a traditional Sicilian appetizer imported from Italy. Tender chunks of eggplant, tomato and onion are complemented by the addition of briny capers and olives. Try this hearty spread as is on crusty bread, or serve it as a side dish with rice or buttery orzo.
From rolandfoods.com


EGGPLANT CAPONATA GR 190 | QUALITY TRADITIONAL FOOD
Sicilian cuisine has its roots in the poor tradition, based above all on some typical ingredients such as aubergines, tomatoes and basil, which are the undisputed protagonists of caponata, enriched by the use of sweet and sour condiment, which gives the vegetables a unique flavor.rnrn
From bestqtf.com


EGGPLANT CAPONATA RECIPE – BARI ITALIAN FOODS
What is caponata? Caponata Sicilian is one of Sicily's fundamental dishes. Articulated ka·puh·naa·tuh, it is a vegan eggplant salad- - more like a relish, truly - made of eggplant, onions, chime pepper, celery and tomatoes with briny olives and tricks. There are varieties of this delicious eggplant salad. Most are spiked with vinegar. Some ...
From bariitalianfoods.online


PARMESAN CHICKEN AND EGGPLANT CAPONATA RECIPE - FOOD NEWS
Caponata is a chunky aubergine sauce that is great for dipping bread sticks into or spreading on toast . Subscription offer: Try 5 issues for £5! Roasted Eggplant Parmesan Recipe. Get Roasted Eggplant Parmesan Recipe from Food Network. Deselect All. 2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
From foodnewsnews.com


EASY VEGAN LOW FODMAP EGGPLANT CAPONATA - COOK GEM
An alternative to this recipe is using a blender or food processor to make a thicker blended version of caponata. Roast the salted eggplant, bell peppers, tomatoes, and zucchini for 40 minutes at 420 degrees. Then transfer to blender and add spices, olives, white vinegar, and capers. Blend and then add raisin and garnish with parsley and fresh pepper. For the …
From cookgem.com


EGGPLANT CAPONATA – ILLUMINATE FOOD
Click here to download Eggplant Caponata by Rob Iracane. ... My name is Danielle and I started Illuminate Food with the goal of helping to deliver food from NJ farms to …
From illuminate-food.com


EGGPLANT APPETIZER CAPONATA - ALESSI FOODS
Caponata is a flavor packed Italian appetizer customarily served with good crusty bread. Alessi Caponata is made from an authentic family recipe in the traditional way. Eggplant chunks sauteed in olive oil are combined with tomatoes, celery, olives, onions and other ingredients and then flavored with a bit of sugar and vinegar. It is a must for any antipasto tray and is the …
From alessifoods.com


EGGPLANT CAPONATA | CANADIAN LIVING
Food / Eggplant Caponata; Eggplant Caponata Aug 16, 2011. By: Rheanna Kish and The Test Kitchen. Share. Author: Canadian Living Eggplant Caponata Aug 16, 2011. By: Rheanna Kish and The Test Kitchen. Share. Caponata makes an excellent side dish for grilled chicken or fish, a tasty hors d'oeuvre on toasted or grilled bread, or a wonderful main dish …
From canadianliving.com


SOPHIA EGGPLANT CAPONATA (IMAM BAYELDI) – SOPHIA FOODS
SOPHIA EGGPLANT CAPONATA "IMAM BIYALDI" 19oz Sautéed eggplant and red pepper spread with garlic and herbs Slightly chunky and delicious, and ready to serve Excellent as an appetizer on toasted bread or crackers Add new life to your favorite pasta sauce or casserole
From sophiafoods.com


EGGPLANT CAPONATA - FLORA FINE FOODS
A delight vegetarian and gluten-free snack, Flora's Eggplant Caponata has a flavorful combination of fresh eggplant, tomatoes, green olives, onions, celery and extra virgin olive to keep your tastebuds full with joy. With no artificial flavors or cholesterol, Flora's Eggplant Caponata contains over 50% eggplant in each jar.
From florafoods.com


EGGPLANT CAPONATA RECIPE : FOOD NETWORK KITCHEN : FOOD ...
Dec 21, 2014 - Get Eggplant Caponata Recipe from Food Network
From pinterest.com


EGGPLANT CAPONATA - FRASADA FOOD
Food preserves; Eggplant caponata; Filleted eggplant 8 May 2021. Sweet and sour onions with extra virgin olive oil 8 May 2021. Eggplant caponata. 4.99 € A classic of the Sicilian tradition, prepared with carefully selected raw materials from natural and sustainable agriculture, without the use of chemicals. Unique and inimitable taste, highly recommended as a side dish or …
From frasadafood.com


CAPONATA SICILIANA - LA CUCINA ITALIANA
Caponata Siciliana. 1⅓ lb. 600 g. San Marzano tomatoes. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Let rest for 40 minutes. Blanch the tomatoes, peel them, cut them in half, and remove the seeds. Next, cut the pulp into small pieces. Cut the celery into cubes.
From lacucinaitaliana.com


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