DRIED TOMATO CAPONATA
In response to a request. I have not made this but it looks pretty simple. I think I would try using a prepackaged sun-dried tomato for an even easier caponata
Provided by TishT
Categories Spreads
Time P1DT16h20m
Yield 1 I'm not sure
Number Of Ingredients 16
Steps:
- Preheat the broiler.
- On a baking sheet, toss eggplant and garlic cloves with oil and salt and broil for about 4 minutes.
- Remove garlic and set aside to cool.
- Toss and stir eggplant, and continue to cook an additional 4 minutes until browned and tender.
- Transfer eggplant to a plate and let cool.
- Meanwhile, chop oven-dried tomatoes coarsely and place in a medium bowl along with the pine nuts, parsley, celery, capers, raisins, olives, thyme, vinegar, lemon juice, sugar, red pepper flakes if using.
- Season to taste with salt and freshly ground black pepper.
- Simply toss for a loose mixture, or mix well to bind the mixture together.
- Serve spread on crusty bread Oven-Dried Tomatoes.
- Preheat oven to 200F Cut tomatoes in half lengthwise, remove seeds.
- Slice off visible stems if desired.
- On a baking sheet, toss tomatoes with oil and salt and arrange cut sides up.
- Place in the oven for 4-5 hours, or until visible moisture has evaporated and tomatoes are shriveled but still soft and pliable.
- Let cool and store in an airtight container up to 1 week.
Nutrition Facts : Calories 742.9, Fat 23.3, SaturatedFat 2.5, Sodium 3130.6, Carbohydrate 131.1, Fiber 43.9, Sugar 78.3, Protein 27.3
CAPONATA
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
Steps:
- 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
EGGPLANT AND TOMATO CAPONATA
Another form of bruschetta, this is a great low calorie and healthy appetizer. Serve bruschetta-style, on toasted French bread and topped with Parmesan cheese. Caponata can be frozen in resealable bags or in pint jars.
Provided by CDKIRSHNER
Categories Appetizers and Snacks Bruschetta Recipes
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
- Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.
Nutrition Facts : Calories 58.8 calories, Carbohydrate 10.1 g, Fat 1.4 g, Fiber 4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 127 mg, Sugar 4 g
CAPONATA
The levels of sweet and sour in caponata vary from household to household. In this version, the onions and celery are caramelized for incredible depth of flavor-which improves over time.
Provided by Anna Maria Musco Dominici
Categories Condiment/Spread Olive Onion Tomato Vegetable Side Eggplant Capers Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 3 to 4 cups (antipasto or side dish)
Number Of Ingredients 10
Steps:
- Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.
- Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.
- Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.
- Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.
- Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.
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