BEST CAPONATA RECIPE RECIPES

Name: Caponata
Total time: 1 h
Yield: Serves 6 to 8
Ingredients: 1 1/2 pounds eggplant (1 large), roasted; 2 tablespoons olive oil; 1 medium onion, chopped; 2 stalks celery, from the inner, tender stalks (the heart), diced; 3 large garlic cloves, minced; 2 red bell peppers, diced; Salt to taste; 1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree); 3 heaped tablespoons capers, rinsed and drained; 3 tablespoons coarsely chopped pitted green olives; 2 tablespoons plus a pinch of sugar; 3 tablespoons red or white wine vinegar or sherry vinegar (more to taste); freshly ground pepper to taste

CAPONATA RECIPE - NYT COOKING

Caponata Recipe - NYT Cooking image

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

Total Time 1 hours

Yield Serves 6 to 8

Number Of Ingredients 13

Ingredients

1 1/2 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste

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//schema.org, Calories 100, UnsaturatedFatContent 3 grams, CarbohydrateContent 15 grams, FatContent 4 grams, FiberContent 5 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 502 milligrams, SugarContent 10 grams

EGGPLANT CAPONATA (SICILIAN VERSION) RECIPE | ALLRECIPES

Eggplant Caponata (Sicilian Version) Recipe | Allrecipes 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

Total Time 1 hours 34 minutes

Prep Time 30 minutes

Cook Time 34 minutes

Yield 4 cups

Number Of Ingredients 16

Ingredients

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, CarbohydrateContent 4.9 g, FatContent 3.9 g, FiberContent 1.9 g, ProteinContent 0.9 g, SaturatedFatContent 0.5 g, SodiumContent 297 mg, SugarContent 2.2 g

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