Best Greek Caponata Recipe Courtesy Giada De Laurentiis Recipes

CAPONATA PICNIC SANDWICHES

Caponata Picnic Sandwiches image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Steps:

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

GREEK CAPONATA

Greek Caponata image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (14.5-ounce) can diced tomatoes with their juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish

Steps:

Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Serve alone as a side, or over toasted sourdough bread for a main dish.

CAPONATA PANINI

Caponata Panini image

Provided by Giada De Laurentiis

Categories main-dish

Time 55m

Yield 4 panini

Number Of Ingredients 16

Ingredients

4 sourdough demi-baguettes or rolls, halved lengthwise
4 slices provolone cheese, halved
1 1/3 cups caponata, recipe follows
1/4 cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 red bell pepper, cored seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning

Steps:

Preheat a panini grill.
Using a grapefruit spoon or fingers, scoop out a 1-inch wide trough along the cut sides of the baguettes. Place 2 half-slices of the provolone cheese on each bottom half of the baguettes. Spoon 1/3 cup of the caponata on top of the cheese. Place the top halves on the baguettes and grill the panini until the cheese melts, about 5 minutes.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook until soft, about 3 to 4 minutes. Add the red bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes, raisins, and oregano to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar, sugar, capers, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Season, to taste, with more salt and pepper, if needed.

GREEK CAPONATA

Greek Caponata image

Make and share this Greek Caponata recipe from Food.com.

Provided by Giniaa

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can diced tomatoes with juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano

Steps:

Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Serve alone as a side, or over toasted sourdough bread for a main dish.

Nutrition Facts : Calories 246.5, Fat 14.3, SaturatedFat 2, Sodium 1114.8, Carbohydrate 28.8, Fiber 6.2, Sugar 10.9, Protein 5.3

HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA

Halibut with Artichoke and Olive Caponata image

Provided by Giada De Laurentiis

Categories main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 small red onion, chopped
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 celery stalk, chopped
8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes, with juices
10 pitted kalamata olives, halved
3 tablespoons raisins
1/4 cup red wine vinegar
1 tablespoon sugar
1 tablespoon capers, rinsed and drained
4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish

Steps:

For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.