OLIVE CAPONATA RECIPES

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

CAPONATA WITH KALAMATA OLIVES AND ASIAGO CHEESE RECIPE ...

Caponata with Kalamata Olives and Asiago Cheese Recipe ... image

Andres Barrera's version of caponata, the tangy Sicilian eggplant dish, mixes in olives, zucchini and yellow squash and is topped with shaved Asiago cheese. More Italian Recipes Eggplant Recipes

Provided by Andres Barrera

Total Time 1 hours 10 minutes

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1/2 cup balsamic vinegar
1 tablespoon sugar
5 tablespoons extra-virgin olive oil
2 large eggplants (1 1/2 pounds), cut into 1-inch dice
Salt and freshly ground pepper
2 medium zucchini (1 pound), cut into 1-inch dice
2 yellow squash (1 pound), cut into 1-inch dice
3 garlic cloves, thinly sliced
2 large celery ribs, peeled and cut into 1/2-inch dice
1 medium onion, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
One 16-ounce can plum tomatoes, drained and chopped
1 cup pitted kalamata olives
2 tablespoons chopped parsley
2 tablespoons chopped oregano
One 3-ounce piece aged Asiago cheese, shaved into strips with a vegetable peeler (about 3/4 cup)
Baguette slices, for serving

Steps:

In a small saucepan, combine the vinegar with the sugar and boil over moderately high heat until reduced to 3 tablespoons, about 5 minutes. Let cool.
In a large nonstick skillet, heat 3 tablespoons of the olive oil until shimmering. Add the diced eggplant, season with salt and pepper and cook over moderately high heat, stirring, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the eggplant is tender, about 10 minutes. Transfer the eggplant to a large bowl. Wipe out the skillet.
Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the diced zucchini and yellow squash, season with salt and pepper and cook over moderate heat, stirring occasionally, until tender, about 7 minutes. Using a slotted spoon, transfer the squash to the bowl with the eggplant.
Add the garlic, celery and onion to the skillet and cook over moderate heat, stirring occasionally, until softened slightly, about 5 minutes. Add the red bell pepper and cook until all of the vegetables are tender, about 4 minutes longer. Transfer to the bowl with the eggplant and squash.
Add the tomatoes, olives, parsley, oregano and balsamic syrup to the bowl and fold gently. Season the caponata with salt and pepper. Transfer to a clean bowl. Garnish with the Asiago cheese and serve with the baguette slices.

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CAPONATA RECIPES | BBC GOOD FOOD

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Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the time to cook. Their comments inspired me to share my favorite recipes, which show just how simple great Italian food can be." Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds.
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Total Time 1 hour

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CAPONATA WITH KALAMATA OLIVES AND ASIAGO CHEESE RECIPE ...

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AUTHENTIC SICILIAN CAPONATA RECIPE - RECIPES FROM ITALY

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EGGPLANT CAPONATA RECIPE | ITALIAN BRUSCHETTA SPREAD ...

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INSTRUCTIONS: Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes.
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Sep 18, 2018 · Instructions. Heat the oil in a large heavy skillet over medium heat. Add the celery and saute for about 2 minutes. Add the eggplant and saute for 2 minutes. Add the onions and saute for about 3 minutes. Add the red pepper and saute for about 5 minutes. Add the diced tomatoes and their juice, raisins and oregano.
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