Best Caponata With Poblanos And Roasted Garlic Recipes

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CALIFORNIA CAPONATA



California Caponata image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 20

2 cloves garlic, smashed
1 teaspoon capers
3 to 4 anchovy fillets
1 tablespoon avocado oil
Sea salt
3/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium eggplants, diced
2 small zucchini, diced
1 poblano chile, diced small
1 pint cherry tomatoes, halved crosswise
1 small onion, diced small
Sea salt
3 cloves garlic, minced
1 teaspoon honey
1 teaspoon red wine vinegar

Steps:

  • For the salsa verde: Combine the garlic, capers, anchovies, avocado oil and some sea salt in a mortar and pestle. Grind to a paste; then add the parsley, basil, olive oil, pepper flakes and some black pepper. Taste and adjust the seasoning. Set aside.
  • For the caponata: Heat the olive oil in a large cast-iron pan over medium-high heat. Add the eggplant, zucchini, poblano, tomatoes and onion. Sprinkle with sea salt and saute until the vegetables have softened and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute. Turn off the heat and mix in the honey and vinegar, and the salsa verde. Serve warm or at room temperature.

CAPONATA



Caponata 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

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 13

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, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams

CAPONATA WITH POBLANOS AND ROASTED GARLIC



Caponata With Poblanos and Roasted Garlic image

A spicy, tangy and sweet Sicilian cooked vegetable salad with an added Mexican touch. Which gives this significant heat depending on the poblanos. They tend to be mild, to unpredictably hot. Adding 1 whole bulb of roasted garlic bring this to aaaaaAAAAAHHHhhhh YUM levels!!!!.. You can use Recipe #243689 Recipe #248301 these recipes as a guide. Or follow my directions here.I have also Recipe #102724 posted here on zaar which is equally delish.

Provided by Rita1652

Categories     Onions

Time 1h

Yield 8 cups, 25 serving(s)

Number Of Ingredients 20

2 bulbs garlic, tops cut off
oil, for garlic just to drizzle
4 poblano chiles
1/3 cup olive oil or 1/3 cup walnut oil
5 cups peeled diced eggplants
1 cup diced yellow squash
1 celery, diced
2 cups diced onions
2 cups diced tomatoes
1/2 cup diced black olives
1/4 cup rinsed capers
1/4 cup pine nuts
2 tablespoons raisins, chopped or 2 tablespoons dried currants
1 tablespoon fresh minced basil
1 tablespoon fresh minced oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cocoa
2 tablespoons sugar
1/2 cup balsamic vinegar (Red or white)

Steps:

  • Place garlic in foil cut side up, drizzle with oil and wrap in foil.
  • In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
  • Turn oven off and leave garlic in oven.
  • In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
  • Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
  • If garlic wasn`t tender add now squeezing it into the mix of veggies.
  • Stirring occasionally!
  • Jar or place in a sealed container and refrigerate.

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