SICILIAN CAPONATA RECIPE RECIPES

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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

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

AUBERGINE STEW | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Aubergine stew | Vegetables recipes | Jamie Oliver recipes image

This is a fantastic dish from southern Italy that's eaten as a warm vegetable side dish or a cold antipasto. Sicilians are proud that it's made with produce from their island. All the different methods of making it are more or less the same – the things that make it stand out and be special are the quality of the aubergines, tomatoes and vinegar. Always try to get hold of nice firm aubergines with very few seeds – have a look down in your local market to see if you can find different colours.

Total Time 30 minutes

Yield 4

Number Of Ingredients 11

2 large aubergines
1 small red onion
2 cloves of garlic
½ a bunch fresh flat-leaf parsley (15g)
2 tablespoons salted capers
1 handful of green olives
5 large ripe tomatoes
olive oil
1 heaped teaspoon dried oregano
2-3 tablespoons best-quality herb vinegar
2 tablespoons slivered almonds

Steps:

    1. Cut the aubergine into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
    2. Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes. Toast the almonds, if using, under a hot grill or in an oven until light brown.
    3. Get yourself a large pan, pour in a couple of lugs of olive oil, and place on the heat. Add your aubergine chunks and oregano, season with a little sea salt and toss around so the aubergine is evenly coated by the oil. Cook on a high heat for around 4 or 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
    4. When the aubergines are nice and golden on each side, add the onion, garlic and parsley stalks, and continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it's getting too dry.
    5. Throw in the drained capers and the olives, and drizzle over the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
    6. Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.

Nutrition Facts : Calories 199 calories, FatContent 14.6 g fat, SaturatedFatContent 2.0 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 9.1 g carbohydrate, SugarContent 7.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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