Caponata From Loni Kuhns Sf Cooking Class Recipes

CAPONATA FROM LONI KUHN'S S.F. COOKING CLASS

Caponata from Loni Kuhn's S.f. Cooking Class image

This is the potluck/picnic dish people demand I make late summer. You don't need to like eggplant to love this! Amazingly, it is served at room temperature, and keeps for 3 weeks in the refrigerator. I have been carrying this recipe with me since 1977 from the May issue of Bon Appetit, and each time I move, the panic doesn't leave until I locate this recipe again! Rita posted a canning version of this recipe, if you want to enjoy this year-round: Recipe #462221 #462221.

Provided by KateL

Categories Spreads

Time 1h5m

Yield 3 quarts, 12 serving(s)

Number Of Ingredients 20

Ingredients

2 medium eggplants, whole (cut into 1-inch cubes)
2 large onions (chopped)
1/2 cup olive oil
1 1/2 cups celery (sliced 1/3-inch thick)
2 bell peppers (red or green, cut into 1-inch chunks)
2 garlic cloves (chopped)
2 1/2 lbs tomatoes (peeled, seeded and diced OR 1 28-oz. can Italian plum tomatoes, undrained, cut up)
1/3 cup red wine vinegar
2 tablespoons salt (or to taste)
2 tablespoons sugar
1/4 cup fresh basil (chopped or 2 Tbsp dried basil)
3 tablespoons tomato paste
1/2 cup fresh Italian parsley (chopped)
1 teaspoon fresh ground black pepper
3/4 cup stuffed green olive (sliced)
4 tablespoons capers (drained (optional)
2 carrots (thinly sliced (optional)
2 medium zucchini (up to 3, sliced)
1/2 cup pine nuts, lightly browned in
olive oil

Steps:

Cut unpeeled eggplant into 1-inch cubes.
Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
Add eggplant and onions and saute for 5 minutes until lightly golden. (This step can be eliminated to save calories, although the recipe will not be as authentic. If you like, just place raw eggplant and onions in casserole and proceed.
Add the remaining ingredients to casserole; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
Remove lid and simmer for about 10 minutes more or until thick (this will depend on the juiciness of the tomatoes).
Serve at room temperature in a bowl surrounded by sliced French or Italian bread or as a salad on romaine leaves.
Will keep, under refrigeration, for 3 weeks.

Nutrition Facts : Calories 197.7, Fat 13.5, SaturatedFat 1.6, Sodium 1309.7, Carbohydrate 18.7, Fiber 6.4, Sugar 10.5, Protein 4

LUCIA'S CHRISTMAS CAPONATA

Lucia's Christmas Caponata image

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 cup/250 ml extra-virgin olive oil
2 celery stalks, chopped
2 cloves garlic, crushed
2 medium eggplants, diced
Salt and freshly ground black pepper
1/4 cup/50 ml red wine vinegar
4 ounces/120 g grated bittersweet chocolate

Steps:

Heat the extra-virgin olive oil in a large frying pan. Gently saute the celery and garlic. Add the eggplant, salt, and black pepper. Cook until the eggplant is golden. Add the vinegar and allow to reduce. Mix in the chocolate and remove from the heat and allow to rest for 30 minutes before serving.

CAPONATA

Caponata image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/3 cup black olives, pitted and chopped
1 medium eggplant, peeled and diced
1/2 cup chopped red onion
1/4 cup parsley
2 cloves garlic, minced
1/4 cup red wine vinegar
2 large tomatoes, diced
Salt
Pepper

Steps:

Heat oil in large non-stick skillet over medium high heat. Add eggplant and cook until golden brown. Cover, reduce heat and cook for 10 minutes or until soft. Stir in onion and garlic. Add tomatoes, olives parsley and vinegar. Simmer for 5 minutes and season with salt and pepper.

CAPONATA AUTHENTIC AND DELICIOUS

Caponata Authentic and Delicious image

From the cookbook Cucina and Famiglia Cookbook by Joan Tropiano Tucci, and Gianni Scappin with Mimi Shaft, foreword by Stanely Tucci. ISBN# 0-688-15902-8). Love this cookbook!

Provided by EurAsian Foods

Categories Vegetable

Time 30m

Yield 4-6 cups, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil, plus
2 tablespoons olive oil
1 medium size eggplant, cut into 1 inch cubes (about 5 cups)
1 1/2 cups onions, roughly chopped
1 cup celery, roughly chopped
2 1/2 cups canned plum tomatoes
1 tablespoon capers
1 tablespoon pine nuts
1 tablespoon sugar
2 teaspoons sugar
3 tablespoons red wine vinegar
1 teaspoon kosher sea salt
fresh ground pepper

Steps:

Warm ½ cup of the olive oil in a large skillet pan on medium high heat. Add eggplant and cook until lightly brown, but still firm, about 5 minutes. Set aside in a a flameproof casserole or deep sauce pan.
Warm the 2 tablespoons of olive oil in the skillet and add the onions. Cook until wilted, about 4 minutes. Stir in celery, then tomatoes. Crush the tomatoes with the back of a slotted spoon. Simmer over medium low heat until the tomatoes begin to sweeten, but celery is still crisp, about 15 minutes. Stir in capers and pine nuts. Transfer this into the casserole pan with the eggplant.
In a small sauce pan on low heat, stir together sugar and vinegar. Warm until it dissolves. Stir into the eggplant mixture. Season with salt and pepper.
Cover and simmer over low heat, stirring frequently until tomatoes are cooked and the vegetables are tender but not mushy-about 15-20 minutes.
Store in refrigerator. Keeps for a week or a little more. Serve warm, room temperature, or chilled. Delicious on Italian country bread or bruschetta!

Nutrition Facts : Calories 218.9, Fat 17.9, SaturatedFat 2.5, Sodium 512.2, Carbohydrate 14.8, Fiber 3.9, Sugar 8.6, Protein 2

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