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
CAPONATA PASTA BAKE
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat broiler to high.
- Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
- Transfer pasta and vegetables to a (9 by 13-inch) baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
- Place baking dish under broiler to brown and bubble cheese. Serve immediately.
- If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
- Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
- Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
CAPONATA PASTA BAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat broiler to high.
- Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
- Transfer pasta and vegetables to a (9 by 13-inch) flameproof baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
- Place baking dish under broiler to brown and bubble cheese. Serve immediately.
- If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
- Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
- Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
CAPONATA PASTA
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
- Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
- Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan
Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
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
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 SICILIANA
A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious juices. Buon appetito! Note: Use good fresh produce and a top quality extra-virgin olive oil in this dish, for best flavor.
Provided by BecR2400
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put pasta water on to boil.
- In a large saute pan stir-fry eggplant and garlic in 4 tablespoons olive oil, until tender and a little brown.
- Put pasta in boiling water.
- Remove eggplant mixture from pan and set aside. Saute onion and pepper in remaining oil for 5 minutes. Add eggplant mixture and all other ingredients to onion and pepper, cover and cook over low heat for about 7 minutes.
- Toss hot, drained al dente pasta together with eggplant sauce, garnish with a sprig of fresh basil (and the toasted pine nuts, if using), and serve with grated parmesan cheese. Add additional vinegar, if desired. Serve warm or at room temperature.
- Serves 4.
- *Note: I think I prefer this made with only 8 ounces of pasta.
Nutrition Facts : Calories 444.8, Fat 21.9, SaturatedFat 3, Sodium 314.3, Carbohydrate 59.2, Fiber 12, Sugar 6.9, Protein 6.7
CAPONATA
A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta
Provided by John Torode
Categories Dinner, Starter
Time 1h50m
Number Of Ingredients 12
Steps:
- Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
- When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CAPONATA PASTA SALAD
This is a cold pasta salad with lots of flavor and texure. A great recipe to use the left over garden vegie. Make your favorite or my caponata (Caponata ' Eggplant and Lots of Good Things! #102724) and add to pasta. HOW EASY!
Provided by Rita1652
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Mix the ingredients together chill one hour.
- Serve.
Nutrition Facts : Calories 143, Fat 0.8, SaturatedFat 0.1, Carbohydrate 31.7, Fiber 5.5, Protein 3
More about "pastacaponati recipes"
CASARECCE PASTA CAPONATA RECIPE FROM SICILY
From the-pasta-project.com
5/5 (26)Category Main Course, Pasta SaladServings 4Calories 677 per serving
- Cut the eggplant into cubes with the skin. Place in a colander and cover with about 3-4 handfuls of sea salt. Leave for 30-60 minutes then rinse well and pat dry with kitchen paper or tea towel.
- Peel and roughly chop the onion. Remove most the strings from the celery. Then wash and cut it into small chunks. Blanch the tomatoes in boiling water. Then peel them and cut into pieces. Rinse the capers well if using salted ones. Cut the pitted green olives in half or thirds (depending the size). Wash and then cut off the stem of the sweet peppers. Cut them in half and then remove any pith and seeds inside. Then cut into small rectangular pieces.
- Fry the eggplant in hot olive oil until the pieces have browned all over. Remove with a slotted spoon and place on kitchen paper or in a bowl. Set aside.
- If there’s too much oil in the pan where you fried the eggplant remove some. You only need about 3-4 tbsps to fry the other ingredients. Sauté the red pepper pieces until they start to soften slightly. Add the onions and continue cooking for a minute or two. Then add the celery. If necessary add more olive oil. You don’t want the veggies to burn. After 5 minutes add the tomato pieces and continue to cook on a medium heat. Then add the tomato paste and tomato pulp. Continue cooking on a medium heat. Now add the capers and olives. Let the sauce simmer and reduce for 10 minutes.
EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN …
From themediterraneandish.com
4.8/5 (116)Category Appetizer, Entree, SaladCuisine ItalianCalories 91 per serving
- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
CAPONATA RECIPE - BBC FOOD
From bbc.co.uk
CAPONATA ALLA SICILIANA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASTA CAPONATA - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
PENNE CAPONATA RECIPE | WOOLWORTHS
From woolworths.com.au
PASTA ’NCASCIATA, FROM SICILY WITH LOVE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CAPONATA RECIPE - COOKIE AND KATE
From cookieandkate.com
85 OF OUR BEST PASTA RECIPES, EVER I TASTE OF HOME
From tasteofhome.com
PASTA ALLA CAPONATA A LIGHT AND DELICIOUS MEATLESS PASTA DISH
From askchefdennis.com
PASTICCIOTTI - COOKING WITH NONNA
From cookingwithnonna.com
10 BEST CAPELLINI PASTA RECIPES | YUMMLY
From yummly.com
LAMB-AND-CAPONATA PASTA TOSS RECIPE | MYRECIPES
From myrecipes.com
PASTA CAPONATA - BOSH!
From bosh.tv
CAPONATA APPETIZER - PEPPERIDGE FARM
From pepperidgefarm.com
PASTA WITH CONFETTI CAPONATA RAGU RECIPE FROM RACHAEL RAY
From rachaelrayshow.com
EGGPLANT CAPONATA PENNE PASTA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
PASTA 'NCASCIàTA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CASARECCE PASTA ALLA PEPERONATA – THE PASTA PROJECT
From the-pasta-project.com
ONE-POT EGGPLANT CAPONATA PASTA - KITCHN
From thekitchn.com
PASTA CAPONATA - VEGKITCHEN
From vegkitchen.com
BEEF CAPONATA PASTA - RECIPES, COOKING TIPS AND MORE
From australianbeef.com.au
CAPONATA-TOUILLE PASTA RECIPE | GOOP
From goop.com
CAPONATA SICILIANA - LA CUCINA ITALIANA
From lacucinaitaliana.com
SICILIAN CAPONATA, THE AUTHENTIC RECIPE | SICILY ON WEB
From sicilyonweb.com
AUBERGINE CAPONATA SPAGHETTI RECIPE - OLIVEMAGAZINE
From olivemagazine.com
PASTICCIOTTI ITALIAN CREAM FILLED TARTS RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
HOW TO MAKE PASTA WITH CONFETTI CAPONATA RAGU | RACHAEL RAY
From rachaelrayshow.com
SICILIAN CAPONATA PASTA - DELISH KNOWLEDGE
From delishknowledge.com
PASTA CAPONATA – DELICIOUS AND REAL
From deliciousandreal.com
PASTA CAPONATA WITH ZUCCHINI | AKIS PETRETZIKIS
From akispetretzikis.com
PASTA CAPONATA WITH CRANBERRIES » CRANBERRY MARKETING COMMITTEE
From uscranberries.com
PASTA CAPONATA - VERY SMART IDEAS
From verysmartideas.com
CAPONATA PASTA RECIPE | NEW IDEA FOOD
From newideafood.com.au
PASTA CAPONATA: A VEGETARIAN DISH THAT MEAT EATERS WILL LOVE
From annabelandgrace.com
PASTA CAPONATA RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
COURGETTE CAPONATA PASTA - RECIPES - HAIRY BIKERS
From hairybikers.com
[ RECIPE ] PASTA CAPONATA - FOOD NEWS
From foodnewsnews.com
FRESH PASTA | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love