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
SICILIAN STYLE SPAGHETTI AND EGGPLANT
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
- Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
- Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.
FRANK SINATRA'S EGGPLANT PARMIGIANA
I cant help but love Frank Sinatra....and he loved food! He and I would have been a match made in heaven, if only I had been born 50 years earlier! LOL
Provided by Miss Diggy
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes).
- Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf.
- Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside.
- For the Eggplant: Combine flour and salt in a bowl.
- Dip the eggplant slices in egg, then in the flour mixture.
- Saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. Drain the eggplant well on paper towels.
- Lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed.
- Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese.
- Cut the remaining mozzarella into triangles.
- Repeat layers.
- Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered.
Nutrition Facts : Calories 489.6, Fat 35.5, SaturatedFat 10.9, Cholesterol 97.5, Sodium 1243.2, Carbohydrate 26.2, Fiber 7.6, Sugar 10.3, Protein 20.2
SICILIAN PASTA WITH EGGPLANT
Categories Cheese Pasta Tomato Vegetarian Dinner Basil Eggplant Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a main course
Number Of Ingredients 7
Steps:
- Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
- In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
- In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
- Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
- While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
- Garnish pasta with basil and serve remaining cheese on the side.
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