Eggplant Caponata 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

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

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 CAPONATA



Eggplant Caponata image

Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. This tasty spread is packed with flavor - sour, sweet, and salty all at once. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish.

Provided by Angela Allison

Categories     Appetizer

Time 50m

Number Of Ingredients 14

1 large eggplant (1 to 1 ½ pounds) (diced in ½ to one inch cubes)
2 ½ teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1 medium onion, diced
3 stalks celery, diced
2 cloves minced garlic ((about two teaspoons))
1 15 ounce can diced plum tomatoes
½ cup kalamata olives, pitted and diced
½ cup roasted red bell peppers, diced
2 tablespoons capers, drained
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried oregano
fresh basil for serving

Steps:

  • Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside.
  • In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.
  • To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.
  • Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.
  • Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.

Nutrition Facts : Calories 126 kcal, ServingSize 1 serving

EASY CAPONATA



Easy Caponata image

Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

Provided by Carmencita

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 56m

Yield 6

Number Of Ingredients 15

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
  • Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g

CAPONATA



Caponata image

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

1 1/2 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste

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 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



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.

EGGPLANT CAPONATA



Eggplant Caponata image

Eggplant Caponata is a Sicilian dish starring eggplant, vegetables and loads of flavor - cooked down to tender perfection.

Provided by Giada De Laurentiis

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 13

1/4 cup olive oil
1 celery stalk, (chopped)
1 medium eggplant, (cut into 1/2-inch pieces)
Salt
1 red bell pepper, (cut into 1/2-inch pieces)
1 medium onion, (chopped)
1 14 1/2-ounce can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers

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.
  • Allow to cool for 5 to 10 minutes. Use as a filling for sandwiches, a topping to bruschetta or pizza, or as a side dish for chicken, pork or seafood. Store in the refrigerator covered for up to one week.

Nutrition Facts : ServingSize 4, Calories 230

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.

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From dianekochilas.com


HOMEMADE EGGPLANT CAPONATA RECIPE - WELL SEASONED …
2021-09-28 Instructions. Sauté the eggplant. Heat 3 Tbsp extra virgin olive oil in a skillet (with lid) over medium-high heat. When hot, add diced eggplant, red onion, and bell pepper. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant has browned and the pepper has softened. Simmer until tender.
From wellseasonedstudio.com


CAPONATA RECIPE - THE BEST SICILIAN EGGPLANT APPETIZER
2018-11-07 Return skillet to heat, add olive oil, onions and celery and cook, stirring continuously to allow caramelization for 10 minutes. . Reduce heat to medium, add tomato sauce and continue cooking for 10 minutes stirring occasionally. . Stir in olives, vinegar, capers, sugar and all the fried vegetables and mix together.
From nonnabox.com


ROASTED EGGPLANT CAPONATA RECIPE - KATE WINSLOW | FOOD & WINE
Directions. Preheat the oven to 425°. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper. Arrange the eggplant on a …
From foodandwine.com


CLASSIC EGGPLANT CAPONATA - FOOD WINE AND LOVE
Instructions. How to make this Classic Eggplant CaponataIn a large skilled, saute your eggplant in the olive oil for five minutes, stirring as needed. Then add the onion, garlic and celery. Continue to cook until the eggplant begins to brown, about 10 …
From foodwineandlove.com


EGGPLANT CAPONATA: NOT *JUST* ITALY'S VERSION OF RATATOUILLE
2022-06-30 Viragi Eggplant Caponata From Sicily. Eggplant caponata, of course, always features eggplant – but the rest of the included vegetables will differ from region to region and family to family. Common ingredients are onion, celery, tomatoes, bell pepper, garlic, olives and capers. The other constant in caponata recipes is the agrodolce ...
From giadzy.com


AUTHENTIC SICILIAN CAPONATA RECIPE - MASHED.COM
2021-07-13 Directions. Wash, peel, and dice the eggplant into ½-inch cubes. Dice the onion and celery, and mince the fresh garlic. Toss the eggplant cubes with a half teaspoon of salt, and place in a colander in the sink for a half-hour. Then lay the cubes on paper towels or a clean dish towel and pat dry.
From mashed.com


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


EASY EGGPLANT CAPONATA - PLANT BASED SCHOOL
2022-04-29 Make the caponata sauce. Every respectable Italian sauce starts with some kind of soffrito, which in this case is diced celery and onion fried in oil. So, chop the onion and the celery, not too finely, including the leaves of the celery. To a large skillet or pan, add some olive oil, the chopped onion, and the celery, and fry on medium-low heat for about 5 minutes adding a little …
From theplantbasedschool.com


CAPONATA SICILIANA - LA CUCINA ITALIANA
2021-09-07 Caponata Siciliana. 1⅓ lb. 600 g. San Marzano tomatoes. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Let rest for 40 minutes. Blanch the tomatoes, peel them, cut them in half, and remove the seeds. Next, cut the pulp into small pieces. Cut the celery into cubes.
From lacucinaitaliana.com


GRANDMA'S EGGPLANT CAPONATA - LYNN'S WAY OF LIFE
2021-07-22 Instructions. Cut off the ends of the eggplant and peel them. Dice the eggplant into small pieces. Add ½ cup of olive oil to a sauté pan, add the eggplant pieces, and sauté on medium heat.. Allow the eggplants to cook for 2 minutes and then add 2 tablespoons of water to help soften the eggplant.
From lynnswayoflife.com


BEST EGGPLANT CAPONATA RECIPES | FOOD NETWORK CANADA
2002-12-18 In same skillet, heat remaining olive oil and saute eggplant until golden and soft, about 3 to 4 minutes, tossing often to prevent burning. Step 5 Add yellow pepper, cooked onions, spices (except basil) and tomatoes.
From foodnetwork.ca


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