EGGPLANT CAPONATA (SICILIAN VERSION)
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
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
CAPONATA PICNIC SANDWICHES
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
- Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
- To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.
EGGPLANT SANDWICHES
Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
Provided by Jamie
Categories Main Dish Recipes Sandwich Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 10 minutes, or until tender and toasted.
- Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.
Nutrition Facts : Calories 802.1 calories, Carbohydrate 91.3 g, Cholesterol 43.8 mg, Fat 39.5 g, Fiber 8 g, Protein 23.8 g, SaturatedFat 10.5 g, Sodium 1460.2 mg, Sugar 12 g
EGGPLANT CAPONATA SUB SANDWICHES
Vegetarian and healthy sub sandwiches where the caponata mixture can be made ahead of time and reheated when you want to make the sandwiches.
Provided by Broke Guy
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. On a baking sheet, place the baguettes and toast in the oven. Set aside.
- In a large saute pan, heat the olive oil over medium-high heat until almost smoking.
- Add the garlic, onion, celery, thyme, eggplant and a couple of pinches of salt. Stir together, reduce the heat to medium, and cook until the eggplant turns golden (5-6 minutes). If it looks a little dry, add 1 tablespoon of oil.
- Add the tomato paste, currants, pine nuts, cinnamon, cocoa powder and red pepper flakes and continue to cook for 3 minutes more. Add the vinegar, stir well and allow to evaporate (30 seconds-1 minute). Add the sugar, water, salt and pepper to taste and cook for 5 minutes more, then remove from the heat.
- Stuff each baguette piece with about 1/2 cup of the caponata and top with Pecorino Romano and provolone. Place the stuffed bread on a baking sheet and place in the oven. Bake until the cheese is nicely melted. Remove and serve immediately.
Nutrition Facts : Calories 1192.2, Fat 32.7, SaturatedFat 8.7, Cholesterol 19.7, Sodium 1930.5, Carbohydrate 187.6, Fiber 20, Sugar 31.4, Protein 44.5
EGG, RICOTTA AND CAPONATA SUBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚. Place the rolls cut-side up on a baking sheet and bake until lightly toasted, about 5 minutes. Brush the insides with 2 tablespoons olive oil and season lightly with salt and pepper.
- Whisk the eggs and 1/4 teaspoon salt in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the eggs and cook, stirring, until they just begin to scramble, about 30 seconds. Add the scallions and continue cooking, stirring, until just set, 4 to 5 minutes.
- Spoon the eggs onto the roll bottoms and top with the caponata. Spread the ricotta on the roll tops and season with pepper. Toss the arugula, pepperoncini and brine in a bowl; season with salt and pepper and add to the sandwiches.
Nutrition Facts : Calories 610, Fat 34 grams, SaturatedFat 10 grams, Cholesterol 396 milligrams, Sodium 1276 milligrams, Carbohydrate 48 grams, Fiber 4 grams, Protein 26 grams, Sugar 9 grams
SPECIAL EGGPLANT SUBS
The idea for this unique sandwich was inspired by a light eggplant dish I made for hot summer evenings. I decided to use the golden eggplant slices as a base for sandwiches. My family goes wild for the delicious combination of toppings. -Marie Maffucci, New Rochelle, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, beat the eggs. Place bread crumbs in another bowl. Dip eggplant slices into egg, then coat with crumbs. Place on a greased baking sheet. , Bake at 350° for 30 minutes or until crispy. Cool. On the bottom of each bun, layer with lettuce, eggplant, red peppers, cheese, tomatoes and olives. Drizzle with salad dressing; replace bun tops.
Nutrition Facts : Calories 770 calories, Fat 25g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 1569mg sodium, Carbohydrate 102g carbohydrate (14g sugars, Fiber 8g fiber), Protein 31g protein.
CAPONATA ' EGGPLANT AND LOTS OF GOOD THINGS!
This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. Check out recipe #103124. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 6 cups, 50 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 16, Fat 0.8, SaturatedFat 0.1, Sodium 67.4, Carbohydrate 2.3, Fiber 0.7, Sugar 1.3, Protein 0.3
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- Preheat oven to 375 degrees F. Add tomato paste, currants, pine nuts, cinnamon, cocoa powder, and red pepper flakes and continue to cook for 3 minutes more.
- Add vinegar; allow it to evaporate. Add sugar, salt and pepper to taste, plus 1/4 cup water and cook for 5 minutes more, then remove from heat.
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