CAPONATA
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast the eggplant, allow to cool and chop coarsely.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 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
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
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.
ROASTED GARLIC AND EGGPLANT CAPONATA
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
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
CLASSIC CAPONATA
Classic Sicilian caponata is a sweet and vinegary eggplant stew with onion, celery, capers, olives and pine nuts. Served cold, warm, or hot, it is addictive.
Provided by Redazione Web
Categories sides and vegetables
Time 3h15m
Yield 6
Number Of Ingredients 12
Steps:
- Cut the eggplant into 3/4" cubes. Toss with 1 Tbsp. salt and mix together with your hands; place in a colander and let drain over a bowl for 30-40 minutes.
- Thinly slice the onion and brown in a pan with 1/4 cup oil over low heat, for around 10 minutes.
- Cut the tomatoes into wedges and remove the center section and seeds. Cut into strips. Slice the celery heart (the light, tender part in the center) and chop the leaves. Rinse the capers well under running water.
- Add the tomatoes and the celery to the pan with the onions and, after 5 minutes, add the olives, capers and pine nuts.
- Gently squeeze the eggplant, transfer to paper towels and dry well; heat extra-virgin olive oil (2" deep) in a shallow pan and fry the eggplant in small batches for 7-8 minutes or until golden. Remove with a skimmer and add to the pan with the onions.
- Cook for 2-3 minutes, then add torn basil leaves, vinegar, 1 Tbsp. sugar and, if necessary, a pinch of salt; increase the heat and let vinegar evaporate, then remove from heat and let cool for at least 2 hours before serving. Ideally, prepare a day in advance.
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
RUTH'S EGGPLANT CAPONATA
A flavorful blend of veggies and spices, perfect served with crunchy French bread.
Provided by RuthE
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
- Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 8 g, Fat 2.4 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 216.4 mg, Sugar 4.7 g
EGGPLANT CAPONATA
Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. This tasty spread is packed with flavor - sour, sweet, and salty all at once. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish.
Provided by Angela Allison
Categories Appetizer
Time 50m
Number Of Ingredients 14
Steps:
- Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside.
- In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.
- To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.
- Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.
- Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.
Nutrition Facts : Calories 126 kcal, ServingSize 1 serving
ROASTED EGGPLANT CAPONATA
Roasted eggplant and bell peppers mixed with capers, raisins, lemon and red pepper flakes and served with bread.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
- Toss the eggplant, bell peppers and shallots with the olive oil, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Spread the vegetables on the lined baking sheet and roast, stirring occasionally, until softened and browned, about 45 minutes. Let cool.
- Transfer the vegetables to a medium bowl and stir in the parsley, capers, raisins, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Sprinkle with the pine nuts.
- Serve the caponata with baguette slices.
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.
EGGPLANT CAPONATA RECIPE
Eggplant Caponata an iconic Sicilian eggplant recipe, distinctive for it's sweet and sour flavor. It is best served at room temperature and keeps well refrigerated for several days.
Provided by Nadia Fazio
Categories Main Course Side Dish
Time 1h10m
Number Of Ingredients 11
Steps:
- Cut the eggplants into approximate 1 inch cubes. Place in a large bowl, salt generously and cover with water. Let sit for 30 minutes to 1 hour. Drain, rinse and pat dry.
- Preheat oven to 400F and cover 2 baking sheets with parchment paper. Distribute the eggplant cubes in the pans and toss with 3 tbsp. of olive oil in each pan. Bake for 30 minutes, tossing halfway through cooking.
- Meanwhile, in a large skillet heat 2 tbsp. olive oil on medium-high heat, add onion, cook for 3 minutes. Stir in celery, add a pinch of salt, lower heat, cover the pan and let the celery cook for 5 minutes.
- Uncover, increase heat to medium-high, add tomatoes and cook for 5 minutes.
- Stir in olives, capers sugar, red wine vinegar and simmer for 5 minutes.
- Stir in the roasted eggplant and continue to simmer for 5 more minutes. Adjust the seasoning, if necessary.
- Remove from heat and stir in the basil.
Nutrition Facts : Carbohydrate 32 g, Protein 5 g, Fat 26 g, SaturatedFat 4 g, Sodium 397 mg, Fiber 11 g, Sugar 22 g, Calories 357 kcal, UnsaturatedFat 21 g, ServingSize 1 serving
EGGPLANT CAPONATA
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
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
More about "roasted eggplant caponata food"
EGGPLANT CAPONATA - SAVORY TOOTH
From savorytooth.com
5/5 (2)Total Time 45 minsCategory Side DishCalories 180 per serving
- Toast Pine Nuts: Add pine nuts to small skillet over medium heat. Cook until golden in color, a few minutes, frequently stirring to prevent uneven cooking. Set toasted pine nuts aside.
- Cook Eggplant & Tomatoes: Add eggplant cubes to 3-quart or larger pan. Drizzle olive oil on top. Stirring frequently, cook over medium heat until eggplant cubes are brown and shrunken, 10 to 15 minutes. Add diced tomatoes, including liquid in can. Stirring occasionally, cook until eggplant is soft, 5 to 10 minutes.
- Add Other Ingredients: Add bell pepper, olives, capers, lemon juice, and balsamic vinegar to pan with eggplant and tomatoes. Stirring occasionally, cook until bell pepper is tender, about 5 minutes.
- Finish & Serve: Season with salt and pepper to taste. Top with fresh parsley and toasted pine nuts, and serve (Note 3).
EGGPLANT CAPONATA RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (6)Total Time 1 hr 30 minsCategory SidesCalories 404 per serving
- In a bowl, toss the eggplant with the salt. Transfer to to a colander or strainer and place over the bowl. Let drain for I hour.
- Line a rimmed baking sheet with several layers of paper towels. In a large, preferably nonstick pot or skillet over medium heat, warm 1/2 cup oil until hot but not smoking. Add the eggplant and sauté until nicely golden brown on all sides and sorta tender, about 10 minutes.
- Using a slotted spoon, transfer the eggplant to the baking sheet lined with paper towels to drain.
EGGPLANT CAPONATA RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 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.
EASY CAPONATA RECIPE, SICILIAN-STYLE - THE MEDITERRANEAN …
From themediterraneandish.com
4.8/5 (114)Category Appetizer, Entree, SaladCuisine ItalianCalories 91 per serving
- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- 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.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
EGGPLANT CAPONATA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
4.5/5 (62)Total Time 45 minsCategory Appetizer, Main Course, Side DishCalories 208 per serving
- Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.
- Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.
ROASTED EGGPLANT CAPONATA RECIPE - KATE WINSLOW | FOOD …
From foodandwine.com
Servings 6-8Total 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.
ROASTED EGGPLANT CAPONATA - THE VEGAN ATLAS
From theveganatlas.com
Cuisine ItalianCategory Appetizers & SnacksServings 6Total Time 45 mins
- Combine the eggplant, onion, and celery in a mixing bowl and drizzle in about half of the olive oil.
- Transfer to a parchment-lined roasting pan. Roast for 15 minutes, then stir in the garlic. Continue to roast until the vegetables are soft and starting to brown lightly, about 15 minutes longer.
- In a mixing bowl, combine the eggplant mixture with the remaining olive oil and all the rest of the ingredients and stir together.
EGGPLANT CAPONATA - SHARAN
From sharan-india.org
Estimated Reading Time 40 secs
CAPONATA - NO RECIPES
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4.6/5 (14)Estimated Reading Time 3 mins
SICILIAN EGGPLANT CAPONATA - ITALY MAGAZINE
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Category Piatto Unico, Primo, Contorno
EGGPLANT CAPONATA - JEWISH FOOD EXPERIENCE
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EGGPLANT CAPONATA - THE ROASTED ROOT
From theroastedroot.net
Cuisine ItalianTotal Time 45 minsCategory Side DishCalories 285 per serving
- In a large skillet, heat ½ cup of the olive oil to medium and add the chopped eggplant. Toss the eggplant to evenly coat in oil. Sauté, stirring frequently, until eggplant has browned, begins cooking down, and is soft, about 10 minutes.
- Place the skillet back on the stove and add ¼ cup of oil. Add the onion and celery and saute, stirring every couple of minutes, until veggies are cooked through, about 8 to 10 minutes (you want the eggplant to be soft, but still maintain its form).
ROASTED EGGPLANT CAPONATA (SICILIAN) | VEGAN PALEO GLUTEN-FREE
From eatwellenjoylife.com
Cuisine SicilianTotal Time 50 minsCategory AppetizerCalories 256 per serving
- Peel the eggplant (leaving small strips of the peel on) and cut it into 1″ cubes. Lay them on a large oiled baking sheet and toss with 1 tablespoon olive oil. Roast in a 425 degree oven for 10 minutes. After 10 minutes turn or stir the pieces. Put back into the oven for about 20 minutes more until the eggplant is tender and some of the pieces are caramelized. If it looks like it’s beginning to burn cover with foil.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes.
- Add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes.
BAKED COD WITH EGGPLANT CAPONATA - CULTURED TABLE
From culturedtable.com
4.7/5 (3)Total Time 50 minsCategory Main CourseCalories 473 per serving
- 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.
- Add another tablespoon of olive oil to the skillet, along with the garlic and eggplant. Cook, stirring occasionally, until the eggplant begins to cook down, around 6-7 minutes.
- Add the tomatoes, tomato paste, passata, vinegar, capers, green olives, and raisins. Stir to combine and cover skillet with a lid. Reduce heat to low and simmer gently for 15 minutes.
EGGPLANT CAPONATA RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Calories 59 per servingServings 12
- Place eggplant in a colander; sprinkle with salt. Toss well. Drain 1 hour. Rinse well; pat dry with paper towels.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 9 minutes or until well browned. Spoon eggplant into a large bowl; set aside.
- Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion; sauté 3 minutes or until golden. Add garlic; sauté 1 minute. Add tomato; sauté 2 minutes. Add tomato mixture to eggplant.
EGGPLANT CAPONATA - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 1 hr 25 minsCategory Appetizer, Dinner, LunchCalories 110 per serving
- Place eggplant, onion and garlic in a food processor. Pulse until the vegetables are finely chopped (but not completely pureed).
- Heat olive oil in a large skillet over medium-high heat. Transfer eggplant, onion and garlic to the oil and sauté until soft (about 10 minutes). Reduce heat to low; add green olives, capers, pine nuts, tomato paste, water, vinegar, sugar, salt and pepper. Mix well and cook, covered, for about 1 hour, stirring occasionally.
- Taste and season with additional salt, pepper or sugar, as needed. You can stir in additional water to thin the dip until it reaches the desired consistency. Serve at room temperature, warm or cold.
ROASTED EGGPLANT CAPONATA RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
5/5 (6)Total Time 2 hrs 30 minsCategory AppetizerCalories 32 per serving
ROASTED EGGPLANT CAPONATA WITH BROWN BUTTER PASTA - THE ...
From theflavorbender.com
5/5 (2)Estimated Reading Time 8 minsServings 4
- Sprinkle salt over the cubed eggplant and place them in a colander (and then place that over another bowl) for about 15-20 minutes. Preheat the oven to 350°F / 180°C. Line a baking tray with some parchment paper. Place the eggplants on paper towel to dry off the excess moisture, and toss them in the oil to coat.
- Cook pasta according to the recipe here, or if using store bought pasta, according to the package instructions. Strain the water and transfer the pasta back into the pot. Leave aside.
CAPONATA RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (36)Calories 193 per servingCategory 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 ANTIPASTO RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
4/5 (1)Total Time 1 hr 25 minsCategory AppetizerCalories 504 per serving
- Combine the sliced eggplants, bell peppers and onions in a large baking sheet. Drizzle the vinegar, 1 cup olive oil and season with the salt, oregano and pepper. Using your hands, or kitchen tongs, toss everything together so the vegetables are all coated.
- Roast for 45 minutes, toss and continue roasting until the vegetables are caramelized, about 30 minutes. Remove from the oven and let it cool slightly.
- While the vegetables are roasting, heat the remaining tablespoon of olive oil in a saucepan, over medium heat. Add the garlic and saute until fragrant, 1-2 minutes. Add the crushed tomatoes, lower the heat and simmer, uncovered, for 10-15 minutes or until thickened. Remove from heat and reserve.
16 DELICIOUS EGGPLANT RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
5/5 (5)Published 2021-11-29
- Easy Fried Eggplant. In the South, fried eggplant is nearly as beloved as fried green tomatoes, fried okra, and fried yellow squash. When you fry eggplant, the center is so tender and creamy.
- Classic Baba Ganoush. When it comes to healthy eggplant recipes, few can rival the flavor and diversity of classic baba ganoush. Baba ganoush is like hummus but it’s made with eggplant instead of chickpeas.
- Baked Eggplant Parmesan. If you love the idea of eggplant parmesan but don’t want a lot of fried foods, this baked eggplant parmesan is going to save dinner at your house.
- Oven Roasted Eggplant. Eggplant is a veggie that lends itself well to roasting and it’s one of our favorite vegan eggplant recipes. When you roast eggplant cubes, you have a roasted vegetable that is plump and juicy on the interior but beautifully caramelized on the outside.
- Roasted Eggplant Salad. When you cook roasted eggplant, you’ll want to make a double batch of cubed eggplant so that you can have some extra to make roasted eggplant salad.
- Eggplant Marinara. It seems like eggplant and marinara sauce were born for each other, doesn’t it? We love a good eggplant and marinara recipe, and this recipe for cheesy baked eggplant slices with savory marinara sauce is scrumptious.
- Classic Ratatouille. Nearly everyone has heard of the “Ratatouille” movie, but have you ever actually eaten ratatouille? Ratatouille is a traditionally rustic humble French dish that consists of stewed late summer veggies such as zucchini and tomato.
- Eggplant Pizzas. When you’re following a low carb, paleo, or keto diet, sometimes you just crave some pizza! Fortunately, there are tons of excellent crust alternatives for low carb diets, and eggplant makes the perfect pizza crust.
- Eggplant Involtini Made With Spanish Mojo Sauce. For an easy eggplant recipe that is also super impressive, give this interesting eggplant involtini recipe a try.
- Eggplant Tomato & Pesto Sandwich. Anytime we can find another use for pesto, we are delighted. If you have some leftover grilled eggplant, there is no better use for it than this delicious sandwich that’s made with roasted peppers, tomato, avocado, and fresh mozzarella cheese.
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