CALABRESE BROAD BEANS AND ROASTED POTATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place potatoes in cold salted water and bring up to a boil, simmer 1 minute. Remove with a slotted spoon. Add beans to water and simmer for 3 minutes. Remove with slotted spoon.
- In a saute pan over medium-high heat, heat 1/3-cup extra-virgin olive oil. When oil is hot add potatoes and cook for 8 minutes until light brown. Add garlic and season with salt and pepper. When garlic is light brown, add the chili flakes and saute for 10 seconds, then add oregano. Continue to saute for 4 minutes. Using your hands, squeeze the tomatoes between your fingers right into the pan. Add 1 cup cold water. Add broad beans. When it comes to a simmer, reduce heat to low and simmer for 10 minutes. Turn off and let sit 5 minutes, then stir in remaining olive oil. Taste and adjust seasoning, if needed, and serve immediately.
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 BAKE
This healthy, comforting veggie bake is topped with cheesy potato slices and packs in all 5 of your 5-a-day, along with calcium, vitamin C, iron and fibre
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 2 (serves 4)
Number Of Ingredients 16
Steps:
- Heat the grill to high. Boil the potato slices for 10 mins, then drain, tip into a bowl (don't worry if they break up a little) and add the milk and half the cheese. Mix together.
- Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, aubergine, peppers, basil and garlic. Cover and cook for 20 mins, stirring frequently and adding a little water if necessary, until the aubergine is tender when tested with a knife.
- Remove from the heat and stir in the olives, capers and parsley. Tip into two shallow baking dishes. Cover with the potatoes and sprinkle with the remaining cheese.
- If you are following our Healthy Diet Plan, grill the one you are eating now until golden. While it's grilling, steam or boil half the broccoli to serve with the bake. To reheat on the second day, heat oven to 180C/160C fan/gas 4 and bake for 30-40 mins until bubbling and golden. Cook the remaining broccoli to serve with it.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
ITALIAN CAPONATA
From The Honorable John E. Baldacci, Governor of Maine. His favorite appetizer / side dish as posted on the Govenor's Index. Posted for ZWT3.
Provided by Julie Bs Hive
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander.
- Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes. Use a large frying pan for this. Then saute the drained eggplant for 10 minutes in a little oil.
- Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve.
Nutrition Facts : Calories 156.4, Fat 1.9, SaturatedFat 0.3, Cholesterol 3.4, Sodium 2470.4, Carbohydrate 33.6, Fiber 12.3, Sugar 18.5, Protein 6.3
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
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