Best Sweet And Sour Eggplant Aubergine Agrodolce Recipes

Caponata

Provided by Food Network

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup olive oil, for frying, plus more if needed
3 medium eggplants, cut into small dice
3 small green zucchini, quartered and cut into 1/4-inch pieces
3 small yellow squash, quartered and cut into 1/4-inch pieces
2 onions, chopped 1/4-inch pieces
6 celery ribs, cut into 1/4-inch slices
3 cloves garlic, thinly sliced
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 cup roasted red peppers, thinly sliced
1 cup kalamata olives, pitted and chopped
1 cup capers
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
2 cups prepared marinara sauce

Steps:

In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
Serve the caponata at room temperature.

Minty Sweet and Sour Eggplant (Aubergine) image

Provided by Chef Kate

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs eggplants
6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil
1 -2 teaspoon kosher salt
fresh ground pepper
1 teaspoon cumin seed
3 tablespoons lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon mint, fresh, very finely minced

Steps:

Preheat the broiler and position the rack on the top level.
Line a baking sheet with foil and brush the foil with oil.
If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
Broil until lightly browned.
Turn and repeat.
If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
Turn off broiler and pre-heat oven to 350°F.
Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
As a canape or a side, the eggplant can be served hot or at room temperature.

Nutrition Facts : Calories 184.9, Fat 14, SaturatedFat 2.4, Sodium 489.2, Carbohydrate 15.9, Fiber 6.6, Sugar 8.8, Protein 2

Sweet & Sour Eggplant image

Provided by Manami

Categories European

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons water
2 tablespoons sugar
2 tablespoons red wine vinegar
28 ounces peeled Italian tomatoes, crushed
2 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
salt
fresh ground white pepper
crushed red pepper flakes (for that extra zing)
2 large eggplants, sliced crosswise 3/4 inch thick (about 1 1/4 pounds each)
1/2 cup shredded ricotta salata
2 tablespoons chopped mint

Steps:

In a saucepan, combine the water and sugar and stir over high heat until the sugar dissolves.
Cook without stirring until a light amber caramel forms, about 2 minutes.
Off the heat, add the vinegar.
Cook the caramel over very low heat just until it softens, about 1 minute.
Add the tomatoes, garlic and 1/4 cup of the oil and season with salt and white pepper.
Simmer over moderately low heat until thickened, about 30 minutes.
Meanwhile, preheat the oven to 400°F
Brush a large rimmed baking sheet with 2 tablespoons of the oil.
Arrange the eggplant on the sheet and brush with the remaining 2 tablespoons of oil; season with salt and white pepper.
Roast the eggplant for 10 minutes, then flip and roast for 10 minutes longer, until tender and lightly golden.
Arrange the eggplant slices in an 8x11-inch baking dish in slightly overlapping rows.
Spoon two-thirds of the tomato sauce on top and bake for 20 minutes, until bubbling and browned around the edges.
Sprinkle the cheese and mint on top and serve warm or at room temperature, passing the remaining sauce on the side.
*WINE: Try Cusumano's plush, fruity 2005.