COLD EGGPLANT APPETIZER RECIPES

Name: Caponata (Cold Eggplant (Aubergine) Appetizer)
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 10 serving(s)
Ingredients: 1 lb eggplant, cut into 1/2 inch cubes; 2 teaspoons coarse salt or 2 teaspoons kosher salt; 1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces; 1 large yellow pepper, seeded, cut into 1 inch pieces; 1/2 cup coarsely chopped onion; 1/4 cup coarsely chopped celery; 1/4 cup olive oil; 1 (1 lb) can Italian plum tomato, drained and seeded; 2 tablespoons tomato paste; 2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts; 1 tablespoon sugar; 2 medium zucchini, cut into 1/4 inch slices; 2 tablespoons capers, drained; 2 tablespoons white vinegar; 6 large green olives, pitted and sliced; 1 fresh bay leaves or 1 dried bay leaf; 1/8 teaspoon fresh ground black pepper; 1 cup white raisins; 1 cup sliced mushrooms

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER) RECIPE ...

Caponata (Cold Eggplant (Aubergine) Appetizer) Recipe ... image

I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.

Total Time 1 hours 25 minutes

Prep Time 1 hours

Cook Time 25 minutes

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

Steps:

Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

Nutrition Facts : Calories 150.7, FatContent 7, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 553.8, CarbohydrateContent 22.6, FiberContent 4, SugarContent 14.4, ProteinContent 2.8

EGGPLANT APPETIZER RECIPE | ALLRECIPES

Eggplant Appetizer Recipe | Allrecipes image

This traditional Russian eggplant appetizer is delicious! It's great with crackers or bread. Put leftovers in jars so you can enjoy it the whole winter!

Provided by Natalia

Categories Side Dish Sauces and Condiments Relish Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 48 servings

Number Of Ingredients 9

Ingredients

5 eggplants, peeled and cubed
5 green bell peppers, seeded and chopped
5 tomatoes, chopped
5 onions, chopped
1?½ tablespoons white sugar
1 tablespoon salt
½ cup vegetable oil
½ cup red wine vinegar
½ cup water

Steps:

Place the eggplant, bell pepper, tomato, and onion into a large pot. In a small bowl, stir together the sugar, salt, oil, vinegar, and water. Pour over the vegetables. Bring to a boil and cook over medium heat for 30 minutes. Serve warm.

Nutrition Facts : Calories 43.1 calories, CarbohydrateContent 5.4 g, FatContent 2.4 g, FiberContent 2.2 g, ProteinContent 0.8 g, SaturatedFatContent 0.4 g, SodiumContent 147.8 mg, SugarContent 2.6 g

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