EGGPLANT CAPONATA
Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. This tasty spread is packed with flavor - sour, sweet, and salty all at once. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish.
Provided by Angela Allison
Categories Appetizer
Time 50m
Number Of Ingredients 14
Steps:
- Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside.
- In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.
- To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.
- Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.
- Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.
Nutrition Facts : Calories 126 kcal, ServingSize 1 serving
EGGPLANT CAPONATA (SICILIAN VERSION)
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
Time 1h34m
Yield 16
Number Of Ingredients 16
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, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
COPONATA (EGGPLANT RELISH)
Coponata is a delicious, Sicilian relish; thick, piquant and a great way to use those fresh eggplant and tomatoes from your garden. It makes a wonderful addition to an antipasto presentation.
Provided by Pat DiMercurio @javancookie
Categories Vegetables
Number Of Ingredients 16
Steps:
- Heat oil in a large, wide frying pan over medium high heat. Add celery and cook until tender, stirring often. Remove celery with a slotted spoon and reserve.
- Place eggplant in the pan, reduce heat to medium and cook until eggplant is lightly browned and tender, stirring often. Add onion and continue cooking and stirring until onion is soft, but not browned. Use the slotted spoon to remove the eggplant and onion and add to reserved celery.
- Place vinegar, sugar, tomatoes and water in the pan and cook over medium heat, stirring for 5 minutes. Return the other cooked vegetables to the pan. Stir in capers, olives, raisins and parsley; reduce heat and simmer, uncovered for about 20 minutes more. Taste and add oregano, salt and pepper as you like it. Remove from heat and cool. Cover and refrigerate until needed. Serve at room temperature, spread on crackers, spooned onto crisp lettuce leaves or use as a side dish with just about anything. makes 6-8 servings.
EGGPLANT RELISH
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield Makes 4 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
- Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
- Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.
- Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.
RUTH'S EGGPLANT CAPONATA
A flavorful blend of veggies and spices, perfect served with crunchy French bread.
Provided by RuthE
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
- Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 8 g, Fat 2.4 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 216.4 mg, Sugar 4.7 g
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