Eggplant Aubergine Caponata Recipes

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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

EGGPLANT (AUBERGINE) CAPONATA



Eggplant (Aubergine) Caponata image

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad.

Provided by Steve P.

Categories     Spreads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

olive oil
2 large eggplants or 4 small eggplants, small dice
1 large red pepper, small dice
1 medium green pepper, small dice
2 medium red onions, small dice
3 tablespoons garlic, chopped
4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)
6 anchovy fillets, minced (optional)
1 cup balsamic vinaigrette
3/4 cup brown sugar
3/4 cup tomato puree
1 bunch basil, chiffonade (means finely chopped)
2 tablespoons oregano, chopped
salt and pepper
1/2 cup red wine vinegar
1 cup pitted green olives (usually come in a jar stuffed with pimentos)

Steps:

  • Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
  • Brown the eggplant in the oil in small batches.
  • Set aside in a stainless steel bowl.
  • Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
  • Heat more oil.
  • Sauté peppers until soft.
  • Add sautéed peppers to bowl with the eggplant.
  • Cook onions and garlic until onions are tender.
  • Add brown sugar and vinegar and cook 2 minutes more.
  • Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
  • Pour sauce over eggplant and peppers and toss to coat.
  • Add capers, anchovies and herbs, and mix well.
  • Adjust seasonings to taste.
  • Serve warm or at room temperature with slices of crusty Italian bread.
  • Also excellent served hot on top of pasta or chilled and served as a salad.

Nutrition Facts : Calories 348, Fat 6.1, SaturatedFat 0.9, Sodium 816.2, Carbohydrate 73.5, Fiber 14.2, Sugar 53.8, Protein 5.9

EGGPLANT (AUBERGINE) CAPONATA



Eggplant (Aubergine) Caponata image

Make and share this Eggplant (Aubergine) Caponata recipe from Food.com.

Provided by Gingerbear

Categories     Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large eggplant, unpeeled, cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 tomatoes, ripe and chopped or 1 (14 ounce) can crushed tomatoes
1/2 cup chopped green olives
3 minced garlic cloves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 tablespoon capers, chopped

Steps:

  • Combine all ingredients in a large enameled or stainless steel pot.
  • Bring to a healthy simmer, stirring occasionally.
  • You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
  • The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
  • Serve with garlic bread or croistini.
  • If you decide to freeze this, it will stay for 2 months.

Nutrition Facts : Calories 210.8, Fat 14.2, SaturatedFat 2, Sodium 615.7, Carbohydrate 20.8, Fiber 6, Sugar 13.3, Protein 2.8

ROASTED EGGPLANT CAPONATA



Roasted Eggplant Caponata image

Provided by Ina Garten

Time 3h38m

Yield 8 servings

Number Of Ingredients 16

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

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.

EGGPLANT CAPONATA



Eggplant Caponata image

Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule. The Arabs brought eggplants and sugar, along with citrus and spices. Other versions of caponata contain raisins and pine nuts; this one has capers and green olives. Some cooks add a lot of tomato, but I prefer just a touch of good tomato paste. The seasoning is sweet, sour and salty, and laced with olive oil. Like pickles and other savory preserves, caponata is often made in quantity and stored in jars for use throughout the year. Serve it on little toasts as an appetizer or to accompany a meal.

Provided by David Tanis

Categories     dips and spreads, vegetables, appetizer, side dish

Time 2h

Yield 6 or more servings

Number Of Ingredients 14

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
Salt and pepper
1 onion, chopped
4 small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled
1 tablespoon tomato paste
2 tablespoons capers, rinsed
1 cup good-quality green olives, pitted
Pinch of crushed red pepper
1 bay leaf
3 tablespoons granulated sugar
1/4 cup red wine vinegar
1/2 cup dry white wine
2 tablespoons chopped parsley

Steps:

  • Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
  • Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
  • Meanwhile, heat 2 tablespoons oil in a stainless-steel skillet over medium-high heat. Add onions, season lightly with salt and cook, stirring, until softened and lightly colored, about 5 minutes. Stir in blanched celery, tomato paste, capers and olives. Add crushed red pepper, bay leaf, sugar, vinegar and wine. Simmer for 5 minutes.
  • Gently fold in cooked eggplant and simmer 2 or 3 minutes more. Taste cooking juices and adjust salt if necessary. Let mellow for 1 hour at room temperature (or make it a day in advance for fuller flavor). Sprinkle with parsley to serve. The caponata will keep for a week, refrigerated.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 583 milligrams, Sugar 12 grams

EGGPLANT CAPONATA CROSTINI



Eggplant Caponata Crostini image

Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer. Wait until the caponata is finished before toasting the bread. (The New York Times)

Provided by Elaine Louie

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 12

5 tablespoons extra virgin olive oil
1 Spanish onion, finely chopped
2-3 cloves garlic
1 eggplant, about 3/4 pound, cut into 3/4 inch dice
Salt and freshly ground black pepper
3 tomatoes, cut into 3/4 inch dice
1/2 cup golden raisins
1/3 cup chopped capers
1/4 baguette, sliced diagonally into eight 1/2-inch-thick rounds, or other slices of crusty bread
Aged balsamic vinegar, for sprinkling
1-2 leaves basil, sliced into a chiffonade
Fleur de sel, Maldon salt, or other flaky sea salt

Steps:

  • Place a large skillet or sauté pan over medium-low heat. Add 1 tablespoon of the olive oil and the onion, and sauté until softened, 5 to 6 minutes. Add garlic and continue to sauté until soft and golden, about 10 minutes. Transfer to paper towels to drain.
  • Wash skillet and return to medium-high heat. Add 3 tablespoons of the olive oil and allow to heat until shimmering. Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil. Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes. Transfer to paper towels to drain, and season to taste with salt and pepper.
  • Wash skillet and return to medium heat. Add remaining 1 tablespoon olive oil and tomatoes. Sauté until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
  • In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers. Toss gently to mix well. Season with salt and pepper to taste.
  • To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture. Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams

EGGPLANT PARMIGIANA CAPONATA



Eggplant Parmigiana Caponata image

I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture.

Provided by JenFen

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 18

1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
¼ cup balsamic vinegar
¼ cup red wine vinegar
½ cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
  • Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
  • Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 30 g, Cholesterol 30.1 mg, Fat 35.2 g, Fiber 4.5 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 1120.6 mg, Sugar 22.2 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.

RUTH'S EGGPLANT CAPONATA



Ruth's Eggplant Caponata image

A flavorful blend of veggies and spices, perfect served with crunchy French bread.

Provided by RuthE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h10m

Yield 12

Number Of Ingredients 16

2 tablespoons olive oil
1 pound Japanese or other small eggplant, cut into 1/2-inch cubes
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon salt
½ teaspoon black pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup water
⅓ cup dry red wine
1 bay leaf
2 tablespoons white sugar
3 tablespoons capers, drained
2 tablespoons red wine vinegar

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.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 8 g, Fat 2.4 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 216.4 mg, Sugar 4.7 g

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From veggiedesserts.com


ORIGINAL SICILIAN EGGPLANT CAPONATA RECIPE
2013-09-20 Directions for the caponata. Wash the eggplants, remove the stems together with the ends of the eggplant, cut just a strip of peel, by practicing a vertical cut that goes from end to end. Now, cut the eggplant into rather big cubes and fry them in hot oil. Put them to drain on blotting paper. Clean the celery removing all the green leaves, cut ...
From ricettedisicilia.net


EGGPLANT CAPONATA CROSTINI RECIPE - D'ORAZIO FOOD EVENTS | FOOD …
Step 1. Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice. In a colander set in …
From foodandwine.com


GRILLED EGGPLANT CAPONATA RECIPE - THE RELUCTANT GOURMET
2014-05-20 The grilled eggplant caponata was prepared as an appetizer and served with sesame flatbread crackers from Di Bruno Bros., but you could also serve it as a side dish especially with fish. I’ve been eating leftovers of the caponata for lunch for a couple of days now and still cannot get enough. You know this is a “good as it gets” recipe ...
From reluctantgourmet.com


CAPONATA ALLA GIUDIA - A VEGAN JEWISH SICILIAN DISH - FAMILY-FRIENDS …
2021-01-26 Add the chopped tomatoes, basil, olives, capers, vinegar and sugar and mix well. Reduce the heat and cook for about 7-10 minutes to give a thick sauce. Add the grilled aubergine pieces to the sauce and gently mix everything together. Transfer to a bowl and garnish with the toasted pine nuts.
From family-friends-food.com


EGGPLANT CAPONATA - THE SEASONED MOM
2020-08-06 Heat olive oil in a large skillet over medium-high heat. Transfer eggplant, onion and garlic to the oil and sauté until soft (about 10 minutes). Reduce heat to low; add green olives, capers, pine nuts, tomato paste, water, vinegar, sugar, salt and pepper. Mix well and cook, covered, for about 1 hour, stirring occasionally.
From theseasonedmom.com


EGGPLANT CAPONATA & HALLOUMI @ NOT QUITE NIGELLA
2019-05-24 250g/8.8ozs halloumi, sliced. Step 1 - Cut the eggplant up into small cubes and generously sprinkle with 1/4 cup of salt and toss with hands and allow to drain while you prep the rest of the ingredients. Rinse the eggplant under running water and drain. Step 2 - Take a large cast iron pot and heat some oil. Add the onion and garlic and saute ...
From notquitenigella.com


CAPONATA RECIPE - LEARN EGGPLANT CAPONATA RECIPE AND TRY IT AT …
2021-10-16 Caponata recipe is an Italian recipe based in the Sicily region. The main ingredient of this tasty recipe is eggplant and aubergine, along with that tomatoes, onions, peppers, and olives. There are more than 30 variants of Caponata in Italy. In this post, we are going to show you the most common version. So, without waiting anymore, let’s get ...
From safarecipes.com


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