RECIPE FOR CAPONATA RECIPES

Name: Caponata
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 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

CAPONATA RECIPE | ANNE BURRELL | FOOD NETWORK

Caponata Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

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.

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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CAPONATA RECIPE - NYT COOKING

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.
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Total Time 1 hours
Calories 100 per serving

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.

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CLASSIC CAPONATA RECIPE | EPICURIOUS

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead.
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Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

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Make and share this Caponata - Canned recipe from Food.com.
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ROASTED EGGPLANT CAPONATA RECIPE | INA GARTEN | FOOD NETWORK

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Reviews 4.5
Total Time 3 hours 38 minutes
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Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

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Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.
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Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.

Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.

Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.

Mary’s tips:

Can be made up to a day ahead and reheated to serve.

Freezes for up to a month.

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CAPONATA RECIPE | EPICURIOUS

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CAPONATA RECIPE - TECHNIQUES FOR MAKING THE BEST SICILIAN ...

Steps. Add the olive oil to a pan and heat until hot, but not smoking. Add the pine nuts and fry until golden brown. Use a slotted spoon to transfer the toasted pine nuts to a paper towel lined rack. Add the eggplant and fry, turning over several times until golden brown and tender.
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