Caponata Authentic And Delicious Recipes
CAPONATA RECIPE | AUTHENTIC SICILIAN VERSION
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
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
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
NORTHERN ITALIAN CAPONATA WITH POTATOES
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 6 servings as a side dish
Number Of Ingredients 14
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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