SMOKY EGGPLANT CAPONATA WITH TOASTED PINE NUTS
Caponata is a classic appetizer spread that has the sweet and sour balanced components of many Mediterranean dishes. Here, the eggplant, red pepper, and onions are cooked in the wood-fired oven before being combined with salty capers and toasted pine nuts. It can be added to a pasta salad or used as the filling in an omelet or frittata.
Yield makes about 3 cups
Number Of Ingredients 14
Steps:
- Prepare a hot fire (400°F) in a wood-fired oven or grill.
- Place the eggplant in a colander and sprinkle with salt. Let drain over the sink or a bowl for 30 to 40 minutes. Rinse under cold water and pat dry with paper towels. Set aside.
- Pour 1/2 inch of olive oil into a large cast-iron skillet and heat it in the oven until hot enough to make a piece of eggplant sizzle. Add the eggplant and roast in the oven until golden, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain, then transfer to a bowl.
- In the same pan, heat the reserved olive oil from the toasted pine nuts and roast the onion until translucent, about 10 minutes. Remove with a slotted spoon and add to the eggplant. Reheat the oil and sauté the celery for 4 to 5 minutes. Remove and add to the eggplant mixture. Add the bell pepper, olives, capers, and sliced garlic to the eggplant mixture.
- Heat the tomatoes in the skillet in the oven until they come to a simmer, then add the vinegar, sugar, and black pepper to taste. Simmer for another 5 minutes to dissolve the sugar. Remove from the heat, add the toasted pine nuts, and add to the bowl of vegetables. Mix well. Taste and adjust the seasoning. Let cool to room temperature and serve, or cover and refrigerate for up to 2 days. Bring to room temperature before 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.
CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)
I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.
Provided by axxo3846
Categories Spreads
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 19
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.
CAPONATA WITH PINE NUTS AND RAISINS
Make and share this Caponata With Pine Nuts and Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
- Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
- Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
- When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.
CAPONATA
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Provided by John Torode
Categories Dinner, Starter
Time 1h50m
Number Of Ingredients 12
Steps:
- Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
- When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
More about "smoky eggplant caponata with toasted pine nuts food"
EGGPLANT CAPONATA WITH RAISINS RECIPE - SIP AND FEAST
From sipandfeast.com
Ratings 7Calories 366 per servingCategory Appetizer
- Preheat oven to 425f and set rack to middle. Cut eggplant into 1" squares and mix well with a 1/2 cup olive oil, 1 tsp kosher salt and a 1/2 tsp pepper. Place eggplant on parchment paper lined baking sheet, making sure to not overcrowd the pieces. Roast in oven for 25-30 minutes until fully cooked through and soft in the middle.
- Toast pignoli nuts in a dry pan over medium-low heat for approximately 5 minutes being careful not to burn. When toasted set aside.
- Saute 1 cup of chopped celery and 1 cup of red onion in a 1/4 cup of olive oil for 2-3 minutes over medium heat. Add in 1 6 ounce can of tomato paste and continue to cook for 3 more minutes.
- To the pan add the 1 cup of pitted green olives, 1/8 cup rinsed capers, 1/4 cup raisins, 2 Tbsp sugar, toasted pine nuts, and 1/4 cup of red wine vinegar. Cook for 5 minutes allowing the vinegar and sugar to cook through and incorporate.
CAPONATA WITH PINE NUTS RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
2.8/5 (63)Estimated Reading Time 3 minsServings 6Published 2015-05-19
- Gather up eggplants in a kitchen towel; squeeze out excess liquid. Combine eggplants, fennel, and room...
- Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about...
CLASSIC EGGPLANT CAPONATA - FOOD WINE AND LOVE
From foodwineandlove.com
5/5 (5)Total Time 45 minsCategory Appetizers And SidesCalories 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.
- Next, add the olives, tomatoes (with juice), red wine vinegar, and capers and bring the skillet to a boil. Reduce the heat and allow the Caponata to simmer until it has thickened (15-18 minutes).
- Season with seasonings to taste. Also, if your Caponata seems a bit too acidity for your taste, you can add a bit of sugar as needed to balance this out. Top with pine nuts and serve.
SICILIAN EGGPLANT AND PINE NUT CAPONATA RECIPE - SERIOUS …
From seriouseats.com
4.6/5 (7)Total Time 30 minsCuisine ItalianCalories 439 per serving
EGGPLANT CAPONATA WITH ROASTED PINE NUTS & BASIL (HERB & GARLIC …
From nutritionkitchenhk.com
EGGPLANT CAPONATA - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
SMOKY EGGPLANT PUREE WITH PINE NUTS + URFA PEPPER - LOTTIE
From lottieanddoof.com
ROASTED EGGPLANT CAPONATA WITH GRAPES - METIREMENTBLOG
From metirementblog.com
PASTA WITH SPICY EGGPLANT AND TOMATO CAPONATA - LIDEYLIKES
From lideylikes.com
BEST ROASTED EGGPLANT CAPONATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CAPONATA SICILIANA - LA CUCINA ITALIANA
From lacucinaitaliana.com
EGGPLANT AND ZUCCHINI CAPONATA WITH BURRATA - SNIXY KITCHEN
From snixykitchen.com
ROASTED EGGPLANT WITH CAPONATA | DRIZZLE AND DIP
From drizzleanddip.com
GRILLED EGGPLANT CAPONATA RECIPE | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love