Caponatina Eggplant Appetizer Recipes

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EGGPLANT CAPONATA (SICILIAN VERSION)



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

Steps:

  • 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

EGGPLANT CAPONATA



Eggplant Caponata image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
  • SERVES 6
  • Calories: 138
  • Total Fat: 9 grams
  • Saturated Fat: 1 grams
  • Protein: 2 grams
  • Total carbohydrates: 14 grams
  • Sugar: 7 grams
  • Fiber: 4.5 grams
  • Cholesterol: 0 milligrams
  • Sodium: 199 milligrams

MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)



Mamma Annette's Caponatina (Eggplant Salad) image

This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.

Provided by Rosemarie Yandoli-Smith

Time 2h5m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil, or as needed
1 large eggplant, cut into 1/2-inch cubes
1 bunch celery, cut into 1/2-inch slices
2 medium onions, sliced
4 medium green bell peppers, thinly sliced
1 (6 ounce) can tomato paste
½ cup red wine vinegar
¼ cup capers, rinsed
1 tablespoon white sugar
salt to taste
1 (5 ounce) jar pimento-stuffed green olives
1 (6 ounce) can large black olives

Steps:

  • Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
  • Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
  • Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
  • Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
  • Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.6 g, Fat 6 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 721.3 mg, Sugar 7.9 g

EGGPLANT CAPONATA



Eggplant Caponata image

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible-serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Categories     Appetizer     Side     Kid-Friendly     Eggplant     HarperCollins     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4-6 Servings

Number Of Ingredients 11

2 large Italian eggplants, peeled and cut into medium dice
2 tablespoons kosher salt
5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
4 medium garlic cloves, thinly sliced
4 celery stalks, thinly sliced on an angle
2 anchovies, in oil
1/4 cup tomato paste
1 1/2 cups red wine vinegar
1/4 cup sugar
1/2 cup capers, in brine

Steps:

  • Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
  • In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate topped with full cans.
  • Heat 3 tablespoons of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
  • Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
  • In another large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
  • Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
  • Serve warm or at room temperature accompanied by toast points or crostini.

CAPONATA (EGGPLANT APPETIZER)



Caponata (Eggplant Appetizer) image

This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.

Provided by MARIA MAC

Categories     Spreads

Time 55m

Yield 6 1/2 cups

Number Of Ingredients 12

6 tablespoons olive oil
1 small onion, chopped
1 large celery, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup tomatoes (crushed)
2 tablespoons capers
1/2 cup green olives (pitted and halved)
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large eggplant (diced)

Steps:

  • In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
  • Add onion and celery cook covered 10 minutes, stirring often.
  • Add next 8 ingredients, heat to boil
  • Cover, simmer on low 20 minutes.
  • In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
  • Stir tomato mixture into eggplant.
  • Serve on slices of toasted french bread.

CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)



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

Steps:

  • 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.

EGGPLANT CAPONATA



Eggplant Caponata image

Freeze a batch of this tangy relish for a spur-of-the-moment starter over crostini or a main event with pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Makes 5 cups

Number Of Ingredients 12

1/4 cup olive oil
2 large onions, chopped
1/4 cup golden raisins
1/4 cup pine nuts
4 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 cup tomato paste
2 teaspoons unsweetened cocoa powder
2 to 4 tablespoons sugar
2 large eggplants (2 1/4 pounds total), cut into 1/2-inch cubes
2/3 cup white-wine vinegar
Coarse salt

Steps:

  • In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onions, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onions are softened, 6 to 8 minutes.
  • Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.
  • Cover, and cook over medium-high, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar, as desired. Serve caponata warm or at room temperature.

Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 2 g, Protein 1 g

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)



Caponata (Cold Eggplant (Aubergine) Appetizer) image

I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.

Provided by axxo3846

Categories     Spreads

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 19

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

Steps:

  • Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
  • Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
  • Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
  • Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

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HOW TO MAKE AUTHENTIC HOMEMADE SICILIAN EGGPLANT CAPONATA
2021-08-29 In a sauté pan, heat the olive oil. Add the eggplant and cook until it is tender and slightly golden, about 5 minutes. Transfer the eggplant into a mixing bowl. Add another 2 tbsp. of olive oil to the same pan set over medium high heat. Add the celery, onion and garlic to the sauté pan and cook about 2 minutes.
From enzasquailhollowkitchen.com


ROASTED EGGPLANT CAPONATA RECIPE - SHE LOVES BISCOTTI
2018-06-09 Remove outer peel from eggplant. Cut lengthwise and then cut into strips. (about ¼" strips) Sprinkle eggplant strips with salt. Toss together. Transfer to a colander set over a large bowl and let drain for about 1 hour. In the meanwhile, whisk together equal parts of olive oil, honey and balsamic vinegar.
From shelovesbiscotti.com


EGGPLANT CAPONATA WITH RAISINS RECIPE - SIP AND FEAST
2019-06-18 Each number corresponds to the numbered written steps below. Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1" cubes. Place all the cut eggplant into a large glass bowl and toss with a ½ cup of olive oil, a tsp of kosher salt and a ½ tsp of black pepper. Use enough oil to coat all the pieces.
From sipandfeast.com


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