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
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
"I cook all of the vegetables directly in the coals to get a really nice blister and char," says chef Justin Smillie. "Ultimately at the end, all of the char on the skin will become a good portion of the vinaigrette."
Provided by Justin Smillie
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 21
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.
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.
CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)
Provided by Food Network
Categories appetizer
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
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.
EGGPLANT CAPONATA
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
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
ROSALIA'S EGGPLANT CAPONATINA (LITTLE CAPONATA)
Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant. This recipe is from my friend Gail's family, passed down from her Sicilian grandmother, Rosalia. Tender eggplant serves as a veritable flavor sponge, absorbing the tastes of sweet onion and tangy tomato sauce. For more information, serving suggestions, and photos of this recipe, visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories Spreads
Time 45m
Yield 20 side dish servings
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine. Season with salt and pepper to taste.
- Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
- Caponatina may also be used as a side dish alone or with fish.
Nutrition Facts : Calories 198, Fat 16.5, SaturatedFat 2.3, Sodium 141.5, Carbohydrate 13.1, Fiber 4.6, Sugar 7.3, Protein 1.7
CAPONATINA - EGGPLANT APPETIZER
Make and share this Caponatina - Eggplant Appetizer recipe from Food.com.
Provided by ftamburello
Categories Vegetable
Time 1h
Yield 4 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
- Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
- Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
- Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
- Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.
Nutrition Facts : Calories 53.2, Fat 0.3, SaturatedFat 0.1, Sodium 316.1, Carbohydrate 12.8, Fiber 4.2, Sugar 7.5, Protein 1.6
EGGPLANT (AUBERGINE) CAPONATA
Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad.
Provided by Steve P.
Categories Spreads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
- Brown the eggplant in the oil in small batches.
- Set aside in a stainless steel bowl.
- Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
- Heat more oil.
- Sauté peppers until soft.
- Add sautéed peppers to bowl with the eggplant.
- Cook onions and garlic until onions are tender.
- Add brown sugar and vinegar and cook 2 minutes more.
- Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
- Pour sauce over eggplant and peppers and toss to coat.
- Add capers, anchovies and herbs, and mix well.
- Adjust seasonings to taste.
- Serve warm or at room temperature with slices of crusty Italian bread.
- Also excellent served hot on top of pasta or chilled and served as a salad.
Nutrition Facts : Calories 348, Fat 6.1, SaturatedFat 0.9, Sodium 816.2, Carbohydrate 73.5, Fiber 14.2, Sugar 53.8, Protein 5.9
CAPONATA (EGGPLANT APPETIZER)
This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.
Provided by MARIA MAC
Categories Spreads
Time 55m
Yield 6 1/2 cups
Number Of Ingredients 12
Steps:
- In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
- Add onion and celery cook covered 10 minutes, stirring often.
- Add next 8 ingredients, heat to boil
- Cover, simmer on low 20 minutes.
- In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
- Stir tomato mixture into eggplant.
- Serve on slices of toasted french bread.
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EGGPLANT CAPONATINA RECIPE - SALVATORE DENARO - FOOD
From foodandwine.com
5/5 Total Time 40 minsServings 6
- In a small bowl, cover the capers with warm water and let stand for 1 hour. Drain well. Meanwhile, partially peel the eggplant, leaving vertical stripes. Chop the striped eggplant into 1-inch dice.
- In a large skillet, heat 1 inch of vegetable oil to 350°. Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes. Drain on paper towels.
- Discard the vegetable oil and wipe out the pan. In the same saucepan, heat the olive oil. Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but not browned, about 10 minutes. Add the capers, celery, tomatoes, olives and pine nuts and simmer, stirring a few times, until the vegetables are heated through, about 5 minutes.
- In a small saucepan, dissolve the sugar in the vinegar over moderate heat. Stir the vinegar mixture into the vegetables with the reserved eggplant. Transfer to a serving bowl. Season the caponatina with salt and black pepper, and let cool to room temperature.
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