Best Sicilian Olive Relish Recipes

Sicilian Olive Relish image

Provided by threeovens

Time 10m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 cups cauliflower florets
1/2 lb stuffed green olive, lightly mashed (about 2 cups)
2 carrots, diagonally cut in 1/4 inch slices
1 red bell pepper, diced
4 pepperoncini peppers, minced
2 stalks celery, diagonally cut in 1/4 inch slices
3 tablespoons capers
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
2 large garlic cloves, minced

Steps:

Blanch cauliflower in boiling water for one minute, cool in ice water, drain and pat dry. Combine with remaining ingredients.

Nutrition Facts : Calories 297.7, Fat 27.1, SaturatedFat 3.7, Sodium 1984.1, Carbohydrate 15.1, Fiber 6.2, Sugar 7, Protein 3.3

Eggplant Caponata (Sicilian Version) image

Provided by rocks_67

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

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