Best Eggplant Caponatina Recipes
CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)
Provided by Food Network
Categories appetizer
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
ROSALIA'S EGGPLANT CAPONATINA (LITTLE CAPONATA)
Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant. This recipe is from my friend Gail's family, passed down from her Sicilian grandmother, Rosalia. Tender eggplant serves as a veritable flavor sponge, absorbing the tastes of sweet onion and tangy tomato sauce. For more information, serving suggestions, and photos of this recipe, visit www.3zestylemons.com.
Provided by 3 Zesty Lemons
Categories Spreads
Time 45m
Yield 20 side dish servings
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine. Season with salt and pepper to taste.
- Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
- Caponatina may also be used as a side dish alone or with fish.
Nutrition Facts : Calories 198, Fat 16.5, SaturatedFat 2.3, Sodium 141.5, Carbohydrate 13.1, Fiber 4.6, Sugar 7.3, Protein 1.7
MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)
This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.
Provided by Rosemarie Yandoli-Smith
Time 2h5m
Yield 10
Number Of Ingredients 12
Steps:
- Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
- Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
- Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
- Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
- Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.6 g, Fat 6 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 721.3 mg, Sugar 7.9 g
EGGPLANT CAPONATINA FROM BERETTA
Steps:
- 1. Peel eggplant leaving some stripes, and cut into 1-inch cubes. Season with salt. Let them sit for 12 hours, and then dry pat them with a towel. Fry (preferrably deep-fry) the eggplant, remove, and let cool. 2. Cut celery into 1/3-inch cubes, and blanch for 2 minutes in boiling salted water. Strain and cool under running water. Strain again. 3. Toss eggplant, celery, tomato, basil, capers, green olives, pine nuts, and white balsamic vinegar. Season to taste and serve.
EGGPLANT CAPONATINA
Steps:
- 1. Peel eggplant leaving some stripes, and cut into 1-inch cubes. Season with salt. Let them sit for 12 hours, and then dry pat them with a towel. 2. Preheat oven to 425. Roast the eggplant cubes on a baking sheet for 20-25 minutes, or until tender. Alternatively, fry (preferrably deep-fry) the eggplant, remove, and let cool. 3. Cut celery into 1/3-inch cubes, and blanch for 2 minutes in boiling salted water. Strain and cool under running water. Strain again. 3. Toss eggplant, celery, tomato, basil, capers, green olives, pine nuts, and white balsamic vinegar. Season to taste. 4. Top with burrata.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love