Coponata Eggplant Relish Recipes

CAPONATA - SICILIAN EGGPLANT RELISH

Steps:

• Heat olive oil in a pan over medium heat and sauté eggplant cubes till soft and brown, about 10 minutes. Plate them out on a paper towel lined plate.
• In the same pan, discard excess oil leaving behind 2-3 Tbsp. Add onions and sauté till light brown in color. Add in garlic and sauté for a couple of minutes.
• Add in chopped bell peppers along with celery and cook for a couple of minutes. Add in salt and pepper. Add in tomatoes and mix everything well.
• Mix in olives, capers, raisins, red chili flakes, red wine vinegar and honey. Simmer for 10 minutes
• Add in chopped parsley along with fried eggplant cubes. Mix well and let everything cook for 5-6 minutes.
• Taste and adjust the seasonings. Garnish with parsley.

EGGPLANT CAPONATA (SICILIAN VERSION)

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.

CAPONATA (ITALIAN EGGPLANT RELISH)

Steps:

• Preheat oven to 350 degrees F. Place the pine nuts on a baking sheet and place in the oven to toast for 3-4 minutes. Watch closely as they can burn quickly. Remove from oven and set aside. Place the cubed eggplant in a colander and sprinkle generously with salt. Let stand at least 1/2 hour. Rinse well under cold water, drain, and pat dry with paper towels. Heat the oil in a deep heavy skillet over medium-high heat. Add the eggplant and cook until tender, stirring as needed, until light golden brown. Remove the eggplant and set aside. Add the garlic and onions to the pan and cook until soft. Add the peppers, celery, tomatoes, and browned eggplant and let cook over medium heat for 15 minutes, uncovered. Mix the sugar and red wine vinegar together (the sugar may not fully dissolve). Add it to the vegetable mixture and let simmer for 15-20 minutes until thick. Stir in the capers, olives, and anchovies and let cook 3-5 more minutes. Adjust the seasoning to taste with salt and pepper, then stir in the basil, parsley, and toasted pine nuts. Serve hot, cold, or at room temperature.

EGGPLANT CAPONATA

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.

EGGPLANT RELISH

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
• Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
• Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.
• Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.

RUTH'S EGGPLANT CAPONATA

Steps:

• Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
• Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.

CAPONATA ' EGGPLANT AND LOTS OF GOOD THINGS!

Steps:

• In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
• Add remaining ingredients and simmer for 15 minutes.
• Stirring occasionally!
• Jar or place in a sealed container and refrigerate over night.
• Serve cooled.
• Season with salt and pepper if needed.

EGGPLANT CAPONATA

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.