EASY CAPONATA
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
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
GRILLED CAPONATA PANINI
The wide surface area of your grill is perfect for a big batch of summer vegetables. Even though everything cooks at once, each vegetable, from slender green onions to meaty eggplant, takes on just the right amount of char. Cut the vegetables lengthwise into planks (long, 1/2-inch-thick slices) so they'll be easier to maneuver. We blend some of the grilled sweet peppers and red onion with capers and olives for a smoky, Sicilian-inspired spread on the sandwiches. For toasty bread, let the cast-iron skillet heat on the grill while the vegetables cook before using the skillet to press the sandwiches.
Provided by Paige Grandjean
Time 40m
Yield Serves 4 (serving size: 1 sandwich)
Number Of Ingredients 22
Steps:
- To prepare vegetables, preheat grill to medium-high (about 450°F). Coat first 6 ingredients with cooking spray; arrange on grill grate. Grill green onions 2 minutes; remove from grill and chop. Grill remaining vegetables 5 more minutes, turning occasionally. Remove stems and seeds from bell peppers; discard. Reserve 4 bell peppers and 4 red onion wedges; cut remaining vegetables into 2-inch pieces.
- Place chopped green onions, oil, juice, 1 tablespoon water, salt, 1/4 teaspoon black pepper, and garlic in a food processor; process until smooth. Combine grilled vegetables and green onion mixture in a bowl. Reserve 4 cups vegetable mixture for Farro Burrito Bowls and Grilled Vegetable Frittata.
- To prepare panini, place reserved 4 bell peppers and 4 red onion wedges in food processor with olives, capers, 1/2 teaspoon black pepper, and ground red pepper; process until smooth. Hollow out top and bottom halves of rolls, leaving a 1/2-inch-thick shell. Spread bell pepper mixture over bottom halves of rolls; top with remaining grilled vegetables, mozzarella, basil, and top halves of rolls.
- Coat grill grate with cooking spray. Place 2 sandwiches on grill; top with a cast-iron skillet. Grill 2 minutes on each side or until cheese melts. Repeat procedure with remaining 2 sandwiches.
Nutrition Facts : Calories 358, Carbohydrate 43 g, Cholesterol 17 mg, Fat 15.6 g, Fiber 4 g, Protein 12 g, SaturatedFat 4.2 g, Sodium 727 mg, Sugar 6 g
GRILLED VEGETABLE CAPONATA
Number Of Ingredients 15
Steps:
- 1. Preheat the grill to high.2. Make 8 slits in each eggplant with the tip of a paring knife and insert a half clove of garlic in each. Lightly brush the eggplants, tomatoes, onions, celery, and bell peppers with oil, using about 2 tablespoons, and season with salt and pepper. 3. When ready to cook, arrange the vegetables on the hot grate. Grill the eggplants until the skin is charred all over and the flesh is very soft, 20 to 30 minutes, turning with tongs as needed. Grill the tomatoes, turning with tongs, until the skin is black and blistered, 8 to 12 minutes. Grill the onions, celery, and peppers the same way these will take 10 to 20 minutes in all. Transfer the vegetables as they are done to a cutting board to cool.4. Scrape the charred skin off the vegetables with a paring knife. Remove the stem end from the eggplants and coarsely chop the flesh. Core the tomatoes, then cut crosswise in half, wring out the seeds, and coarsely chop the flesh. Thinly slice the onions, first cutting off the root ends, and celery. Core, seed, and thinly slice the peppers. Transfer the vegetables to a serving bowl.5. Stir in 3 tablespoons oil, the parsley, pine nuts, capers, olives, 2 tablespoons vinegar, the cocoa powder, and salt and pepper. Toss well to mix. Taste for seasoning, adding salt or vinegar as necessary the caponata should be highly seasoned. Serve at room temperature.Serves 6 as an appetizer, 4 as a salad
Nutrition Facts : Nutritional Facts Serves
GRILLED FONTINA AND CAPONATA PANINI
Steps:
- Arrange 2 bread slices on work surface. Top each bread slice with 1/4 of cheese, 3 tablespoons caponata and half of tomato. Sprinkle each with half of rosemary, then salt and pepper. Top with remaining cheese and bread. Brush top and bottom bread slices with oil.
- Heat large nonstick skillet over medium heat. Add sandwiches to skillet and grill until bread is golden brown and cheese melts, about 6 minutes per side.
- Transfer sandwiches to plates. Cut in half and serve hot.
GRILLED EGGPLANT CAPONATA
"I cook all of the vegetables directly in the coals to get a really nice blister and char," says chef Justin Smillie. "Ultimately at the end, all of the char on the skin will become a good portion of the vinaigrette."
Provided by Justin Smillie
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 21
Steps:
- Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill the top with charcoal. Light the newspaper; the fire will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), pour the charcoal from the chimney into the bottom of the grill. Set the grill rack aside-you won't need it for this recipe.
- Roast the vegetables and make the vinaigrette: Place the eggplant, leeks, zucchini, peppers, tomatoes, and garlic scapes directly onto the coals in an even layer. Stand the bunch of spring onions up so the bulbs are in the coals and the stalks are leaning against the side of the grill (this will create a natural handle for easy removal). Cook 10-15 minutes, turning the vegetables once to ensure they char evenly. Meanwhile, make the vinaigrette: In a mortar, combine the capers, anchovies, shallots, a big pinch of salt, and pepper. Using the pestle, crush and grind the mixture to break it down to a chunky mash. Transfer to a large bowl; stir in the vinegar and olive oil to saturate and combine. Season with lots of black pepper. Set aside.
- Finish roasting the vegetables: The vegetables are done when they're charred and soft. The tomatoes will be done first, followed by the leeks, peppers, zucchini, eggplant, and spring onions. Remove the tomatoes and add them directly into the vinaigrette; crush them with the back of a spoon to release juices. Chop the onions into fourths, discarding the charred stalks, and add to bowl. Chop the eggplant into chunks, add to bowl, and stir to combine; the eggplant will start to absorb the oil. Add the chopped celery and leaves; then chiffonade all the herbs, add them to the bowl, and stir thoroughly. Chop the zucchini and add to the bowl. Chop the peppers, discarding the seeds but keeping the charred skin, and add to the bowl. Stir while the vegetables are still hot so they will absorb all of the vinaigrette. Season to taste with more salt and pepper.
- Assemble the caponata: Cut the bread into big chunks and place on the coals to toast for a few minutes until lightly charred. Cut the mozzarella into rustic pieces (or tear by hand) and place on a serving platter. Arrange the caponata next to the mozzarella, hand-tear the toasted bread, and add it to the platter. Finish with a drizzle of olive oil and serve.
GRILLED EGGPLANT CAPONATA
Provided by Trish Hall
Categories appetizer, side dish
Time 35m
Yield 8 to 10 servings, as an appetizer
Number Of Ingredients 14
Steps:
- Soak currants in hot water for 15 minutes. Drain and put aside.
- Brush eggplant and onion slices with olive oil on both sides, using the 1/3 cup oil.
- Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side. Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
- Remove eggplant and onion slices and cool briefly. Remove outer skin from onion slices.
- Drain tomatoes, reserving juice. In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves. Chop tomatoes and add to mixture. Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley. Coarsely chop eggplant and onions and fold into tomato mixture. Stir in vinegar and the 1/4 cup olive oil. Season with kosher salt. Let stand at room temperature for at least 30 minutes.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 9 grams
GRILLED EGGPLANT WITH CAPONATA SALSA
Bright, fresh, and vinegary-tart, this is a fun play on Sicilian caponata, a dish made with eggplant, tomatoes, onions, and olives. For a twist on the classic, I like to serve slices of eggplant topped with chunky tomato salsa. The dish can be a first course or part of an easy buffet lunch.
Provided by Dorie Greenspan
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. DO AHEAD: Caponata can be prepared 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.
- Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
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