Caponata Agrodolce Recipes
CAPONATA AGRODOLCE
Make and share this Caponata Agrodolce recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a very hot pan, cook each of the vegetables seperately over a medium-high flame with as little of the olive oil as possible. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl or pot.
- Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
- While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs, marinara sauce and diced tomatoes and stir.
- Serve the caponata at room temperature.
Nutrition Facts : Calories 199.4, Fat 11.8, SaturatedFat 1.7, Sodium 895.3, Carbohydrate 23.2, Fiber 7.5, Sugar 12.5, Protein 4
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
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- In a colander set in a large bowl, toss the eggplant with 1 tablespoon of salt. Let drain for 45 minutes, tossing occasionally. Spread the eggplant on a paper towel-lined baking sheet and blot dry.
- Meanwhile, bring a medium pot of water to a boil and fill a medium bowl with ice water. Add the celery to the pot and blanch for 30 seconds, then drain and plunge immediately into the ice water. Let chill for 5 minutes, then drain and pat dry.
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- In a large skillet, heat 1/4 cup of the oil. Add the eggplant and cook over moderately high heat, stirring occasionally, until golden and tender, about 12 minutes. Transfer to a bowl.
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