Sicilian Eggplant Caponata Recipes

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EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

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

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

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 CAPONATA



Sicilian Caponata image

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.

Provided by Sheilah Kaufman

Categories     Healthy Basil Recipes

Time 45m

Number Of Ingredients 14

6 tablespoons extra-virgin olive oil, divided
1 pound eggplant (see Tips), peeled and diced
1 large sweet onion, diced
2 cloves garlic, minced
3 stalks celery with leaves, diced
3 plum tomatoes, diced
1 tablespoon sugar, if needed
1 tablespoon red-wine or white-wine vinegar, or more to taste
1 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon capers, rinsed
2 tablespoons chopped fresh basil
15 small or 7 large pitted green olives, quartered
2 tablespoons lightly toasted pine nuts (see Tips)

Steps:

  • Heat 4 tablespoons oil in a 12-inch nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until lightly browned and soft, 5 to 10 minutes. Transfer to a plate.
  • Heat the remaining 2 tablespoons oil in the pan. Add onion and cook, stirring frequently, until soft and lightly golden, 6 to 8 minutes. Stir in garlic and cook, stirring, for 30 seconds. (If the pan seems too dry, push the onion and garlic to the side, add a drizzle of oil, then continue cooking.)
  • Stir in celery; cook, stirring frequently, until softened and slightly golden, 5 to 7 minutes. Stir in tomatoes; cook, stirring, about 2 minutes. Return the eggplant to the pan; stir until well combined. Sprinkle sugar over the eggplant mixture (omit if using Chinese eggplant, which is naturally sweeter), stir to combine and cook for about 30 seconds. Stir in vinegar, salt and pepper. Taste and add 1 to 2 tablespoons vinegar, if desired. Stir in olives and capers; cook for 1 minute. Remove the pan from the heat. Stir in basil and pine nuts.

Nutrition Facts : Calories 289.7 calories, Carbohydrate 13.9 g, Fat 25.9 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 3.4 g, Sodium 492.2 mg, Sugar 7.3 g

EGGPLANT CAPONATA RECIPE



Eggplant Caponata Recipe image

Eggplant Caponata an iconic Sicilian eggplant recipe, distinctive for it's sweet and sour flavor. It is best served at room temperature and keeps well refrigerated for several days.

Provided by Nadia Fazio

Categories     Main Course     Side Dish

Time 1h10m

Number Of Ingredients 11

2 Italian eggplants (about 2 lbs)
8 tbsp. olive oil (divided)
1 onion (diced)
2 stalks celery (diced)
4 large tomatoes ((1 lb), diced)
1/2 cup green or black olives (whole or pitted)
1-2 tbsp. capers
2 tbsp. granulated sugar
4 tbsp. red wine vinegar
salt and pepper (to taste)
handful fresh basil leaves (chopped or hand torn)

Steps:

  • Cut the eggplants into approximate 1 inch cubes. Place in a large bowl, salt generously and cover with water. Let sit for 30 minutes to 1 hour. Drain, rinse and pat dry.
  • Preheat oven to 400F and cover 2 baking sheets with parchment paper. Distribute the eggplant cubes in the pans and toss with 3 tbsp. of olive oil in each pan. Bake for 30 minutes, tossing halfway through cooking.
  • Meanwhile, in a large skillet heat 2 tbsp. olive oil on medium-high heat, add onion, cook for 3 minutes. Stir in celery, add a pinch of salt, lower heat, cover the pan and let the celery cook for 5 minutes.
  • Uncover, increase heat to medium-high, add tomatoes and cook for 5 minutes.
  • Stir in olives, capers sugar, red wine vinegar and simmer for 5 minutes.
  • Stir in the roasted eggplant and continue to simmer for 5 more minutes. Adjust the seasoning, if necessary.
  • Remove from heat and stir in the basil.

Nutrition Facts : Carbohydrate 32 g, Protein 5 g, Fat 26 g, SaturatedFat 4 g, Sodium 397 mg, Fiber 11 g, Sugar 22 g, Calories 357 kcal, UnsaturatedFat 21 g, ServingSize 1 serving

CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)



Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer) image

Provided by Food Network

Categories     appetizer

Time P2D

Yield 8 to 10 servings

Number Of Ingredients 13

2 large eggplants
Salt to taste
1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
1 jar (3 ounces) capers, drained
2 cups water
4 large stalks celery, diced
1/2 to 2/3 cup olive oil
2 large onions, sliced
2 cans (16 ounces each) tomato sauce
Freshly ground pepper, to taste
1/4 cup sugar
1/2 cup red wine vinegar

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.

EASY CAPONATA



Easy Caponata image

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

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

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

SICILIAN EGGPLANT CAPONATA



Sicilian Eggplant Caponata image

Make and share this Sicilian Eggplant Caponata recipe from Food.com.

Provided by DailyInspiration

Categories     Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs eggplants, peeled (cut into 1/2 inch cubes)
1 tablespoon sea salt
1/2 cup extra-virgin olive oil, divided
3 bay leaves
1 lb onion, chopped
1 lb celery, cliced (1/2 inch thick)
1 lb cherry tomatoes, halved
1/4 cup capers (preferably salt-packed, well rinsed)
20 large green olives, pitted (very coarsely chopped)
2 fresh red chili peppers, halved (seeded and thinly sliced)
1/2 cup red wine vinegar
1 tablespoon honey
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh basil, chopped

Steps:

  • Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.
  • Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are soft, about 30 minutes; do not let them brown. Add tomatoes and capers, increase heat to medium and cook; stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer everything to a large bowl.
  • When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thorougly on paper towels.
  • Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant and cook, tossing and stirring, until softened, 10-15 minutes. Add chiles and cook, stirring, until they are softened, 5-10 minutes. Transfer the eggplant and peppers to the bowl with the tomato mixture and gently stir to combine.
  • Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.

Nutrition Facts : Calories 164.3, Fat 11.3, SaturatedFat 1.6, Sodium 844.3, Carbohydrate 15.3, Fiber 5.4, Sugar 8.3, Protein 2.4

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PASQUALE SCIARAPPA CAPONATA RECIPE - THERESCIPES.INFO
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CLASSIC CAPONATA RECIPE - LA CUCINA ITALIANA
2021-11-13 Gently squeeze the eggplant, transfer to paper towels and dry well; heat extra-virgin olive oil (2” deep) in a shallow pan and fry the eggplant in small batches for 7-8 minutes or until golden. Remove with a skimmer and add to the pan with the onions.
From lacucinaitaliana.com


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Top Asked Questions

How do you cook eggplant Caponata?
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.
What is Caponata Sicilian?
Caponata Sicilian is one of Sicily's essential dishes. Pronounced ka·puh· naa ·tuh, it is a vegetarian eggplant salad--more like a relish, really--made of eggplant, onions, bell pepper, celery and tomatoes with briny olives and capers. There are variations of this tasty eggplant salad.
What is Caponata made from eggplant?
1 What is Caponata? Caponata is a Sicilian appetizer made from eggplant. Since eggplant season is almost over, I decided to share with you Nonna Sara’s recipe.
How do you make Caponata?
Add the tomato paste and fry until shiny and fragrant. Finish the Caponata by adding the raisins, red wine vinegar and brown sugar. Return the eggplant and pine nuts to the pan. Season with salt and pepper to taste and continue to cook until the liquid has all evaporated. Let the Caponata cool and then refrigerate overnight.

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