CAPONATA
Provided by Anne Burrell
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
- Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
- Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
- Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.
MUSHROOM CAPONATA
This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is a twist on the traditional eggplant one.-Julia Cotton, Pacific Palisades, California
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown., Add half the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes. , Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes., Serve warm or at room temperature with bagel chips or baguette slices.
Nutrition Facts : Calories 53 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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
CAPONATA WITH FENNEL, OLIVES, AND RAISINS
Categories Olive Vegetable Appetizer Sauté Quick & Easy Fennel Eggplant Bell Pepper Shower Engagement Party Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.
EASY CAPONATA
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
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
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
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
CLASSIC CAPONATA
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
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.)
CAPONATA
Caponata is a great farmer's market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It's perfect to make on a weekend afternoon. And it will last all week. Caponata is a thick vegetable relish. Serve it at room temperature with grilled bread, toast or crackers. You can dress it up by crumbling some feta or goat cheese over it. You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.
Provided by ngibsonn
Categories Vegetable
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
- Meanwhile, mince the garlic, anchovies, salt and pepper together.
- Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
- Add the diced pepper and eggplant.
- Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
- (Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes and simmer, partially covered, until the tomatoes are cooked 10 to 15 minutes.
- Stir in the vinegar, capers, and olives.
- Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
- Put in a bowl and let it cool uncovered.
- When it's at room temperature, serve or refrigerate.
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