Caponata Authentic And Delicious Recipes

CAPONATA RECIPE | AUTHENTIC SICILIAN VERSION

Caponata Recipe | Authentic Sicilian Version image

Caponata recipe is a simple vegetable stew, an easy recipe for a summer appetizer or a typical Sicilian side dish, made mainly with eggplant, celery, capers, olives, pine nuts, tomato passata (in many recipes you can find tomato concentrate) and finally vinegar and sugar, to give this Sicilian dish the typical sweet and sour taste.

Provided by Silvana Nava

Categories side dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 kg (2.2 lb) of eggplants (about 3 large)
1 large white onion (about 150 g / 5 oz)
300 g (10 oz) of celery ribs
100 g (3.5 oz) of salted capers
200 g (7 oz) of green pitted olives
50 g (1,7 oz) of pine nuts
150 ml of tomato passata
300 g (10 oz) of oil for frying
4 tablespoons of extra virgin olive oil
60 g (2 oz) of white wine vinegar
2 teaspoons of sugar
coarse salt
fine salt and pepper

Steps:

cut the eggplats into small cubes
clean the onion and slice it
Cut the celery into cubes and cook them for 5 minutes
Desalt the capers
Toast the pine nuts
in a bowl mix vinegar with sugar
fry the eggplants for a few minutes
In a large saucepan, sauté the onion until soft and golden
add celery, capers, olives, pine nuts and tomato passata
Stir, cover with the lid and cook over low heat for 20 minutes.
Finally add the sweet-sour sauce
Turn off the heat and add the fried eggplants

Nutrition Facts : ServingSize 100 g, Calories 89 calories

EASY CAPONATA

Easy Caponata image

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

Ingredients

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

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

NORTHERN ITALIAN CAPONATA WITH POTATOES

Northern Italian Caponata with Potatoes image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 40m

Yield 6 servings as a side dish

Number Of Ingredients 14

Ingredients

1/2 cup extra-virgin olive oil
1 1/2 large red onion, peeled and small diced
4 1/2 medium carrots, peeled and small diced
1 1/2 medium eggplants, small diced
1 1/2 large Yukon gold potatoes, peeled and small diced
Gray salt
Fresh ground black pepper
1/2 teaspoon chili flakes
1/2 cup toasted pine nuts
1 1/2 tablespoons orange zest
3/4 cup white wine vinegar
1 1/2 tablespoons sugar
1/2 cup golden raisins
3 tablespoons basil chiffonade

Steps:

Heat 2 large nonstick pans over high heat. Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes. Saute all of the vegetables together for about 10 to 15 minutes. Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused.
Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy. When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish.

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