ROASTED SUMMER VEGETABLE CAPONATA
This Italian appetizer is packed full of flavor!
Provided by Alanna Taylor-Tobin
Categories Appetizer
Time 1h40m
Number Of Ingredients 14
Steps:
- Toss the eggplant with 1 teaspoon salt in a colander. Let sweat 20 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425º. Rub a sheet pan with a bit of olive oil, and place the peppers on it, cut side down. Roast in the oven until collapsing and the skin is browned, about 25 minutes. Let cool. Peel and cut into 1" squares. Set aside.
- Meanwhile, toss the zucchini with a tablespoon of the olive oil. Spread in one layer on another sheet pan and roast until tender and browned in places, about 20 minutes.
- When the eggplant is done sweating, blot it dry in a kitchen towel. Toss with 1 tablespoon of olive oil. Spread in one layer on another sheet pan and roast until tender and golden, tossing once with a metal spatula, about 30 - 40 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large soup pot or dutch oven. Add the onion and celery and saute over medium heat until tender, 15 to 20 minutes. Add the roasted vegetables, tomatoes and their juices, capers, olives, currants, vinegar, sugar and 1/2 teaspoon salt. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the mixture has reduced to a thick, chunky jam, 20 - 30 minutes. Taste for salt, then remove from the heat and stir in the parsley.
- Cool the caponata, then pack it into jars and store in the refrigerator for up to several weeks, or freeze for up to several months.
Nutrition Facts : Calories 248 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 700 mg, Fiber 7 g, Sugar 26 g, ServingSize 1 serving
GRILLED CAPONATA
Steps:
- Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
- Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
- Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
- Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
- Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams
ROASTED EGGPLANT CAPONATA
Provided by Ina Garten
Time 3h38m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
- Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
- Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.
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
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
CAPONATA-DELICIOUS ROASTED VEGETABLES
This is one of my very favorite roasted vegetable dishes. It is great as a side dish or served as an appetizer. Sometimes I add crumbled feta cheese and minced parsley after I pull it out of the oven and top it on a sliced hard crusted bread.
Provided by Nadia Melkowits
Categories Spreads
Time 50m
Yield 3 slices/ Tbs spoons, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Spread the tomato paste onto a 3 1/2-quart baking dish to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.
Nutrition Facts : Calories 202.2, Fat 9.9, SaturatedFat 1.4, Sodium 613.6, Carbohydrate 26.8, Fiber 7.8, Sugar 11.1, Protein 6.4
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- Arrange racks in the top and bottom thirds of the oven; preheat to 400°. In a colander, toss the eggplant and 1 tbsp. salt. Let stand for 30 minutes.
- Line 2 rimmed baking sheets with parchment paper. Rinse the eggplant briefly; press dry with paper towels. In a large bowl, season the eggplant with salt and pepper. Add 2 tbsp. oil; toss until coated. Spread out on 1 baking sheet. In the same bowl, toss the remaining 3 tbsp. oil, the onion, tomatoes, and bell pepper; season. Spread out on the second baking sheet. Roast, rotating the sheets and stirring once halfway through roasting, until the vegetables are tender and charred in spots, about 40 minutes. Let cool.
- In a medium bowl, whisk the vinegar and sugar until the sugar dissolves. Mix in the vegetables with any juices. Add the olives, capers, and chopped basil; season. Garnish with small basil leaves. Serve with crackers.
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