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
EGGPLANT CAPONATA
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
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
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
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
CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)
Provided by Food Network
Categories appetizer
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
EGGPLANT CAPONATINA FROM BERETTA
Steps:
- 1. Peel eggplant leaving some stripes, and cut into 1-inch cubes. Season with salt. Let them sit for 12 hours, and then dry pat them with a towel. Fry (preferrably deep-fry) the eggplant, remove, and let cool. 2. Cut celery into 1/3-inch cubes, and blanch for 2 minutes in boiling salted water. Strain and cool under running water. Strain again. 3. Toss eggplant, celery, tomato, basil, capers, green olives, pine nuts, and white balsamic vinegar. Season to taste and serve.
ROSALIA'S EGGPLANT CAPONATINA (LITTLE CAPONATA)
Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant. This recipe is from my friend Gail's family, passed down from her Sicilian grandmother, Rosalia. Tender eggplant serves as a veritable flavor sponge, absorbing the tastes of sweet onion and tangy tomato sauce. For more information, serving suggestions, and photos of this recipe, visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories Spreads
Time 45m
Yield 20 side dish servings
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine. Season with salt and pepper to taste.
- Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
- Caponatina may also be used as a side dish alone or with fish.
Nutrition Facts : Calories 198, Fat 16.5, SaturatedFat 2.3, Sodium 141.5, Carbohydrate 13.1, Fiber 4.6, Sugar 7.3, Protein 1.7
MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)
This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.
Provided by Rosemarie Yandoli-Smith
Time 2h5m
Yield 10
Number Of Ingredients 12
Steps:
- Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
- Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
- Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
- Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
- Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.6 g, Fat 6 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 721.3 mg, Sugar 7.9 g
EGGPLANT (AUBERGINE) CAPONATA
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
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
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- In a small bowl, cover the capers with warm water and let stand for 1 hour. Drain well. Meanwhile, partially peel the eggplant, leaving vertical stripes. Chop the striped eggplant into 1-inch dice.
- In a large skillet, heat 1 inch of vegetable oil to 350°. Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes. Drain on paper towels.
- Discard the vegetable oil and wipe out the pan. In the same saucepan, heat the olive oil. Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but not browned, about 10 minutes. Add the capers, celery, tomatoes, olives and pine nuts and simmer, stirring a few times, until the vegetables are heated through, about 5 minutes.
- In a small saucepan, dissolve the sugar in the vinegar over moderate heat. Stir the vinegar mixture into the vegetables with the reserved eggplant. Transfer to a serving bowl. Season the caponatina with salt and black pepper, and let cool to room temperature.
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