Zucchini Caponata Recipes

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ZUCCHINI CAPONATA | LODGE CAST IRON



Zucchini Caponata | Lodge Cast Iron image

This dish is ideal dish putting all the good things in your garden to use.

Provided by Susan Reid

Categories     Side Recipes

Yield 8 - 10

Number Of Ingredients 12

2 tablespoons of olive oil
2 cups of chopped zucchini
1 cup of diced onion
2 of large garlic cloves, peeled and chopped or minced
of 1 ½ cups chopped tomato (1 large or 2 medium tomatoes)
of 1 teaspoon to 1 tablespoon sugar (depending on acidity of the tomatoes)
¼ teaspoon of salt
½ teaspoon of coarsely ground black pepper
½ cup of halved grape or cherry tomatoes
of 1 to 2 tablespoons drained capers
¼ cup of pitted halved black olives, preferably oil-cured
¼ cup of chopped fresh basil, parsley, or oregano (optional)

Steps:

  • Place a large skillet over medium-low heat. Add the oil, then the zucchini, onion, garlic, and tomatoes. Cover and cook for 10 minutes.
  • Uncover and cook an additional 10 to 15 minutes, stirring frequently, until all the liquid has evaporated. Stir in the sugar, salt, and pepper; remove from the heat.
  • When lukewarm, stir in the capers, cherry tomatoes, olives, and fresh herbs. Store covered and refrigerated until ready to use.

CAPONATA



Caponata image

Provided by Anne Burrell

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
  • Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
  • Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
  • Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

ZUCCHINI CAPONATA WITH OLIVE DIRT



Zucchini Caponata with Olive Dirt image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1/2 cup olive oil
1 onion, julienne
1 tablespoon minced garlic
5 zucchini, split and sliced on the bias
1/4 cup capers
1/4 cup golden raisins
Leaves from 1 bunch fresh basil, plus additional for garnish
1 sprig fresh thyme
1/4 cup red wine vinegar
2 cups yellow tomato puree
2 tablespoons sugar
Salt and freshly ground black pepper
Neutral oil, like canola, for frying
1 cup pine nuts
Olive Dirt, recipe follows
200 grams pitted Kalamata olives
200 grams panko
100 grams all-purpose flour
75 grams unsalted butter
25 grams dark cocoa powder
Salt

Steps:

  • Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
  • Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
  • Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
  • Preheat the oven to 350 degrees F.
  • Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.

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

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

MUSHROOM CAPONATA



Mushroom Caponata image

This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is a twist on the traditional eggplant one.-Julia Cotton, Pacific Palisades, California

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 6 cups.

Number Of Ingredients 13

2 large green peppers, chopped
1 large onion, chopped
2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 pounds fresh mushrooms, coarsely chopped
1/2 cup pitted Greek olives, chopped
1/4 cup balsamic vinegar
1/4 cup tomato paste
1 tablespoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
Bagel chips or lightly toasted French bread baguette slices

Steps:

  • In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown., Add half the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes. , Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes., Serve warm or at room temperature with bagel chips or baguette slices.

Nutrition Facts : Calories 53 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER SQUASH CAPONATA



Summer Squash Caponata image

Caponata, a sweet and sour vegetable dish of Sicilian origin, is usually made with eggplant, but this version is made with zucchini and yellow squash, and dotted with capers and olives. Served at room temperature, caponata often graces the antipasto table at restaurants, but it can also be a main course or a side dish. At home, it can top crostini, a perfect accompaniment to drinks. For a picnic, serve it with good canned tuna and hard-cooked eggs.

Provided by David Tanis

Categories     brunch, lunch, finger foods, appetizer, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

Extra-virgin olive oil
1 1/2 pounds medium green zucchini, cut into 3/4-inch cubes
Kosher salt and black pepper
1 1/2 pounds yellow summer squash, cut into 3/4-inch cubes
1 large onion, diced (about 1 1/2 cups)
6 celery stalks, diced (about 1 cup)
Pinch of red-pepper flakes
1 tablespoon granulated sugar
3 tablespoons red- or white-wine vinegar
2 tablespoons medium capers, rinsed, soaked in cold water for 10 minutes and drained
24 green olives, such as Castelvetrano or Cerignola, for garnish
6 hard-boiled eggs (9-minute), for garnish
Italian parsley leaves, for garnish
Basil leaves, for garnish
12 (1/2-inch) slices Italian or French bread, toasted

Steps:

  • Pour 1/2 inch olive oil into a large, wide skillet over medium-high heat. When oil is hot, add enough zucchini to cover bottom of pan. Season lightly with salt and pepper. Let zucchini sizzle and brown slightly. Cook, stirring, until softened, about 5 minutes. Remove to a large bowl with a slotted spoon. Continue cooking zucchini and summer squash in batches, adding oil to the pan as necessary.
  • In the same skillet, cook the onions over medium-high heat, stirring, until softened, 5 to 7 minutes. Add celery and cook for 2 to 3 minutes more. Season with salt and pepper and transfer onion mixture to bowl with zucchini.
  • To the bowl, add red-pepper flakes, sugar, vinegar and capers. Toss gently together. Taste and adjust, making sure the seasoning is bright, with a balanced sweet-sour flavor. Leave for 10 to 15 minutes and taste again. (If time permits, let the flavors marry for an hour or more before serving. The caponata may be refrigerated for up to 2 days; bring to room temperature to serve.)
  • Transfer mixture to a large platter. Top with olives and hard-cooked eggs, halved or quartered. Garnish with parsley and basil leaves. Serve at room temperature with toasted bread for making crostini.

MUSHROOM CAPONATA



Mushroom Caponata image

Provided by Marian Burros

Categories     one pot, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

9 ounces whole onion or 8 ounces chopped ready-cut onion (1 3/4 cups)
1 tablespoon olive oil
8 ounces whole green pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 pound mushrooms
6 large Greek olives
1 teaspoon dried oregano
1 teaspoon sugar
3 tablespoons tomato paste or half of a 6-ounce can
2 tablespoons water
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Chop the whole onion.
  • Heat the oil in a nonstick skillet and saute the onion.
  • Meanwhile wash, trim and seed green pepper; then chop, and add to the onion.
  • Wash, trim and chop mushrooms and add to skillet. Cover and simmer over medium-high heat about 2 minutes.
  • Pit and chop olives, and add to vegetables with oregano, sugar, tomato paste, water, vinegar, salt and pepper. Reduce heat to simmer; cover, and continue cooking another few minutes, until flavors are blended.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 8 grams, Carbohydrate 79 grams, Fat 10 grams, Fiber 18 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 2109 milligrams, Sugar 47 grams

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From foodus.com


BEST CAPONATA RECIPES | FOOD NETWORK CANADA
2009-11-03 Step 1. Preparation time is 180 minutes. Step 2. Preheat oven to 375 degrees Fahrenheit. Step 3. Cut eggplant into piece, sprinkle with salt and let it stand with a heavy weight on it for 30 minutes. Chop up the tomatoes, heat oil in the saucepan then add the tomatoes and cook for 15 minutes. Step 4.
From foodnetwork.ca


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