Caponata Caponatina Recipes

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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

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


  • 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


Eggplant Caponata (Sicilian Version) image

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

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste


  • 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 image

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

1 1/2 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste


  • 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 image

Provided by Anne Burrell

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade


  • 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.


Caponata image

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

100ml olive oil
3 large aubergines , cut into 2cm cubes
2 long shallots , chopped
4 large plum tomatoes , chopped
2 tsp caper , soaked if salted
50g raisin
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves
8 slices ciabatta
olive oil , for drizzling
1 garlic clove


  • 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


Caponata (Caponatina) image

This Sicilian vegetable dish is far more than any of its components. To call it an eggplant dish is to simplify its complexity. It is a Sicilian dish that has conquered the entire Italian peninsula. On family trips to Italy, we found it being served practically everywhere; however it is typically a Sicilian treat, steeped in Sicilian history and culture. It utilizes a sweet and sour flavor that was said to be introduced to the island by its Arab rulers in the 900's AD. Agrodolce or sweet and sour sauces are not typically found as part of Italian cuisine, but the agrodolce flavor of caponata is now well known. My mother was known for her caponatina as it was called in our home. Mom's caponatina was so good that she was often asked to prepare it for others. I can only guess as to how caponatina became known as caponata. I believe it was known as caponatina throughout most of Sicily, and lost the diminutive INA meaning "small bits" when the dish was later popularized throughout the peninsula. Although my mother lovingly prepared this dish in her kitchen often right in front of my eyes, I did not have the insight to preserve the recipe. I regret this; however, I do know the list of ingredients and their cooking method, but lack the amounts. This recipe was compiled by me from memory and tested using other recipes for the missing quantities. I believe I have found Mom's secret and would like to share it. I hope you enjoy it as much as my family does.

Provided by Chef BobO

Categories     Vegetable

Time 2h

Yield 8 serving(s)

Number Of Ingredients 13

2 medium eggplants or 2 lbs eggplants, peeled
1/3 cup salt (coarse is best)
1 cup canola oil
1 1/2 lbs celery, peeled to remove tough strings
1/4 cup capers, washed in cold water to remove brine
1/2 cup virgin olive oil
1 large sweet onion, finely chopped
1 1/2 cups marinara sauce (your own is better)
4 -6 plum tomatoes, blanched and peeled. Optional ingredient, but recommended (See blanching instructions bellow)
4 -6 large basil leaves, cut into pieces
1 cup large mediterranean green olives, pitted and cut in half
1/4 cup red wine vinegar
2 tablespoons sugar


  • Begin by cutting the peeled eggplants in half, length wise. With a spoon, scrape out the bulk of the seeds, if the eggplant is too seedy - these only tend to bitter the eggplant; be careful not to take too much of the eggplant off. Cut the halves into ½ inch slices, salt both sides with coarse salt and place the slices into a colander to drain for approximately 1 ½ to 2 hours (the longer the better). You can place a heavy pan on top to quicken the draining. After draining, wash the slices in cold water and pat each slice thoroughly dry. You can omit this salting step, but the drained eggplant is of much better quality for frying and salting and draining is highly recommended.
  • Cut the eggplant slices into ½ inch to ¾ inch cubes and set aside.
  • To blanch the Roma or plum tomatoes, boil water in a small open pot. Remove from heat. Carefully score the top of each tomato with an X and drop a tomato or two in the hot water. With a spoon, push the tomatoes under the hot water for 15-30 seconds. Remove and place the tomatoes in a bowl of ice water and let sit. When all the tomatoes have been blanched and are resting in ice water, the skins should begin to peel back. Proceed to peel the skin from the tomatoes, starting at the top where the tomato was scored. Peel with a small paring knife. Place all the peeled tomatoes in a bowl, cut into chunks and set aside.
  • Cut the peeled celery ribs into strips and chop into ½ inch pieces. Blanch the celery pieces in boiling water for 2-3 minutes and drain. Sauté the celery pieces in a few tablespoons of olive oil, drain and set aside.
  • In a large skillet, place enough canola oil to cover the pan's bottom ¼ inch deep. Heat the oil, and place the well drained eggplant pieces one layer deep into the pan and fry until soft. Remove from pan and drain on paper towels to remove excess oil. Repeat until all the eggplant is fried and drained.
  • In a pan large enough to hold all your ingredients, sauté the onions in a few tablespoons of olive oil until they are translucent, being careful not to brown them. Next add the capers, the the green pitted olives and the 1 and 1/2 cups of the marinara sauce, the Roma or plum tomatoes (optional) and continue to cook over low heat for 15-30 minutes until the mixture reduces and thickens and the Roma tomato chunks are cooked into the mixture, but still distinguishable. Stir the mixture from time to time to prevent sticking. You will need to use your judgment to determine the doneness of the mixture, but do not overcook, a little less is better. The mixture should not be dry.
  • NOTE: You may also use one 28oz. can of whole plum shaped tomatoes, well drained, seeded and cut into medium size pieces in place of the Roma plum tomatoes above.
  • Add the fried eggplant pieces, the sautéed celery pieces and chopped basil to the tomato mixture and continue to cook over low heat for several minutes, stirring the mixture to prevent the mixture from sticking. Do not overcook and let the mixture become too dry. It is best if it is thick and loose.
  • When the tomato mixture appears to be absorbed into the eggplant, add the wine vinegar, stirring the hot mixture continually. A word to the wise, stand away from the pan when adding the wine vinegar to the hot mixture to prevent inhaling the vinegar vapor. Add the sugar, a bit at a time, stirring between additions to speed absorption.
  • NOTE: I have found it best to add half the wine vinegar and the sugar. Taste to assure the correct degree of sweetness and sourness before continuing with either of these two ingredients. This is a matter of personal taste. Salt and pepper may be added to taste at this point also, but remember that several of the ingredients were soaked in brine, so be careful with the salt!
  • Cool the caponata well before serving. The caponata may be placed into a container and refrigerated. This is one of those dishes that ages well and the taste even improves over time. It will keep for several days in a refrigerator; just stir the mixture well from time to time. I recommend cooking this dish in advance to take full advantage of these qualities. An added tip: this dish also freezes well, just place in an appropriate container and freeze, let thaw and stir before serving. Remember to always serve at room temperature.
  • Caponata can be served as an antipasto or appetizer. It is delicious served on bruschetta or with pieces of crusty Italian bread. There should be enough to serve at least 8.


Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer) image

Provided by Food Network

Categories     appetizer

Time P2D

Yield 8 to 10 servings

Number Of Ingredients 13

2 large eggplants
Salt to taste
1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
1 jar (3 ounces) capers, drained
2 cups water
4 large stalks celery, diced
1/2 to 2/3 cup olive oil
2 large onions, sliced
2 cans (16 ounces each) tomato sauce
Freshly ground pepper, to taste
1/4 cup sugar
1/2 cup red wine vinegar


  • Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.


Caponatina Toasts image

Categories     Olive     Bake     Sauté     Cocktail Party     Vegetarian     Eggplant     Vegan     Capers     Gourmet

Yield Makes 18 hors d'oeuvres

Number Of Ingredients 18

18 (1/8-inch-thick) slices ficelle or baguette
1 1/2 cups vegetable oil
1 (6-oz) baby Italian eggplant, cut into 1/4-inch cubes
1/4 cup finely diced onion
1 tablespoon olive oil
1 tablespoon tomato paste
1/8 teaspoon cinnamon
2 tablespoons water
1 teaspoon red-wine vinegar
Pinch of sugar
2 tablespoons finely diced pitted green olives (preferably Sicilian)
1 tablespoon drained bottled small (nonpareil) capers, rinsed
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons finely diced celery
Garnish: small fresh basil leaves
Special Equipment
a deep-fat thermometer


  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
  • Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)
  • Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
  • Serve toasts topped with caponatina.


Caponata - Canned image

Make and share this Caponata - Canned recipe from

Provided by TishT

Categories     Spreads

Time 2h30m

Yield 1 I don't know

Number Of Ingredients 16

1/2 cup olive oil
2 eggplants, unpeeled
2 large Spanish onions, peeled
1 clove garlic, crushed
3/4 cup celery, finely diced
2 cups tomato puree or 2 cups tomato sauce
1/3 cup pitted green olives, coarsely chopped
1/3 cup pitted black olives, coarsely chopped
1/4 cup capers, drained
1/4 cup red wine vinegar or 1/4 cup white wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
3 tablespoons parsley, minced


  • Heat 5 Tbs olive oil in stockpot.
  • Add eggplant that has been cut into 1" cubes.
  • Stir fry 10-12 minutes until golden and touched with brown.
  • Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
  • Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
  • Uncover and cook until very thick, about the consistency of chutney.
  • Prepare 3 pint sized jars.
  • Ladle caponata into jars leaving 1 inch headspace.
  • Wipe rims with a damp cloth.
  • Seal with lids.
  • Pressure cooker can pints at 10 pounds pressure for 30 minutes.


Artichoke Caponata (Capunata 'i Cacuocciuli) image

Categories     Garlic     Tomato     Vegetable     Side     Sauté     Artichoke     Winter     Family Reunion     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 14

For tomato sauce:
35-ounce can Italian plum tomatoes, drained
2 garlic cloves
1/4 cup extra-virgin olive oil
2 teaspoons sugar
1/2 teaspoon dried basil
For vegetables:
6 ounce large green olives with pits (20)
3 lemons
2 pounds baby artichokes, about 2 1/2 by 1 1/2 inches (20)
1/3 cup extra-virgin olive oil
4 celery ribs, halved crosswise
2 tablespoons capers, rinsed
1/4 cup red-wine vinegar


  • Make tomato sauce:
  • Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
  • Prepare vegetables:
  • Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
  • Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
  • Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

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4.8/5 (116)
Category Appetizer, Entree, Salad
Cuisine Italian
Calories 91 per serving
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2018-11-07 Instructions. . Sprinkle the eggplant with salt and put in a colander over a bowl for 10 minutes. Transfer to a large clean towel and pat dry. . In a large skillet over medium-high heat, add the olive oil and potatoes and cook them until golden stirring occasionally. . Transfer to …

Herby lamb fillet with caponata. 7 ratings. Tick off all 5 of your 5 a day with this super-healthy Sunday roast. To make it vegetarian, omit the lamb and add chickpeas to the caponata. See more Caponata recipes.

2021-09-07 Caponata Siciliana. 1⅓ lb. 600 g. San Marzano tomatoes. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Let rest for 40 minutes. Blanch the tomatoes, peel them, cut them in half, and remove the seeds. Next, cut the pulp into small pieces. Cut the celery into cubes.

Step 2. In a large skillet, heat 1 inch of vegetable oil to 350°. Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes. Drain on paper ...

2020-02-03 Method. Take the aubergines, wash them and cut off the petiole and the end part. Cut them into chunks and let them drain in a colander with coarse salt for about 30 minutes. Separately, clean and slice the peppers. Cut the onion into slices, do the same with the carrots and then sauté the vegetables in a pan with a drizzle of oil and a clove ...

2020-08-18 Stir in cubed eggplants and cook for six minutes. Add basil and seasonings. 3. Stir in the tomatoes and vinegar. 4. Cook for 15 minutes, stirring periodically. 5. Add the olives and sugar. Stir to combine and place in a serving bowl (affiliate link) to chill overnight.

Caponatina (Caponata) Recipe. Coat the bottom of a frying pan with 4 Tbsp. of EVOO. Cut the garlic in halves and sautée slowly. Take the garlic out when it is fork tender and put to the side. Add the onion to the pan and sautée. When the onions are almost cooked add the celery. Sautée until the celery is tender.

To make caponata (eggplant salad), first clean the onion and slice it thin 1. Trim the celery and cut it into thin slices 2. Cut the green olives in half and remove the pits 3. Wash and dry the eggplants, trim and cut them into approx. 1-inch (2.5 cm) thick pieces 4. …

Directions. Sprinkle salt over eggplant; stir well. Place eggplant in colander, and let stand 1 hour. Rinse well; drain. Combine tomato and next 6 ingredients in a medium bowl; stir well, and set aside. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add eggplant, and cook, stirring occasionally, 13 minutes or until ...

Step 1. In a small skillet, toast the pine nuts over moderate heat, shaking the skillet frequently, until golden, about 5 minutes. Transfer to a plate and let cool. Advertisement. Step 2. In a ...

Preparation: (1) Wash and dry the eggplants / aubergines. Cut them into pieces (c. 2 x 5 cm) and leave them to soak in salted water for an hour. (2) Cut the peppers into similar sized pieces and fry until soft. Remove and place to one side. (3) Chop the potatoes into 2 cm chunks and fry them until lightly browned. Remove and place to one side.

2018-09-01 Stir in chopped celery, a pinch of salt and cover. Cook on low heat for 5 minutes until the celery is slightly softened. Uncover and stir in diced tomatoes, cook 5 minutes. Add olives; capers; sugar and vinegar and cook, stirring occasionally, 5 minutes longer. Toss in the roasted eggplant and stir to coat.

2018-12-11 SICILIAN APPLE CAPONATA (easy recipe) Portions: 6 Preparation: 30 minutes cooking: 40 minutes 40 minutes. Nutrition facts: 250 calories 20 fat. Rating: 5.0 /5 ( 1 voted ) Pin. Print. Ingredients. 5 Fuji apples, or Granny Smith green olives in brine, to taste 1 onion Capers in salt, to taste 3 sticks of celery (only the heart, the internal parts more tender) 400 grams of …

2019-05-30 Next, add the tomato paste and stir well. Sprinkle with passolina and pinoli, pour in the vinegar with honey and cook until the vinegar evaporates (2 or 3 minutes). When ready add the fried eggplants and the basil leaves to the mixture, switch off the heat and season with salt and pepper if needed. Sicilian Eggplant Caponata.

Once the caponata is boiling, reduce the heat, cover with a well-fitting lid, and simmer for an hour, stirring occasionally. Turn off the heat, and stir in the rest of the oil, 2 tablespoon wine vinegar. Taste - there should be a balance of sweet and sour. If it …

2018-01-03 Fry the onion in a large saucepan until softened. Add the aubergine, peppers, celery and garlic and gently cook for about 10 minutes until softened. Add the olives, capers, raisins, passata, vinegar and sugar. Mix well and cover, leaving to cook on a gentle heat for 30 minutes. Stir in the pine nuts.

2021-09-10 Score a shallow “x” on the bottom of each tomato. Drop in boiling water and cook for 20 seconds. Using a slotted spoon, transfer tomatoes to …

Put the aubergine cubes in a mixing bowl and pour over water to cover. Leave to soak for 5 minutes, then drain. Put the oil in a large, lidded frying pan over a medium-high heat and fry the onion for 7-8 minutes until softened. Add the aubergine cubes and fry for 10 minutes until soft and tender. Add the remaining ingredients apart from the ...

2010-08-06 Lower the heat and mix in tomato paste, reserved celery water, olives capers, sugar, vinegar, and cocoa. Mix well and let the mixture simmer about 5 minutes. Add the eggplant and the celery pieces to the skillet, and mix well to coat the pieces with the sauce. Simmer the mixture uncovered for about 10 minutes.

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