Best Eggplant Aubergine Caponata Recipes

Caponata (Cold Eggplant (Aubergine) Appetizer) image

Provided by axxo3846

Categories Spreads

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 19

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

Steps:

Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

Eggplant (Aubergine) Caponata image

Provided by Gingerbear

Categories Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large eggplant, unpeeled, cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
6 tomatoes, ripe and chopped or 1 (14 ounce) can crushed tomatoes
1/2 cup chopped green olives
3 minced garlic cloves
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 tablespoon capers, chopped

Steps:

Combine all ingredients in a large enameled or stainless steel pot.
Bring to a healthy simmer, stirring occasionally.
You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
Serve with garlic bread or croistini.
If you decide to freeze this, it will stay for 2 months.

Nutrition Facts : Calories 210.8, Fat 14.2, SaturatedFat 2, Sodium 615.7, Carbohydrate 20.8, Fiber 6, Sugar 13.3, Protein 2.8