Caponata Caponatina Recipes

Steps:

• Begin by cutting the peeled eggplants in half, length wise. With a spoon, scrape out the bulk of the seeds, if the eggplant is too seedy - these only tend to bitter the eggplant; be careful not to take too much of the eggplant off. Cut the halves into ½ inch slices, salt both sides with coarse salt and place the slices into a colander to drain for approximately 1 ½ to 2 hours (the longer the better). You can place a heavy pan on top to quicken the draining. After draining, wash the slices in cold water and pat each slice thoroughly dry. You can omit this salting step, but the drained eggplant is of much better quality for frying and salting and draining is highly recommended.
• Cut the eggplant slices into ½ inch to ¾ inch cubes and set aside.
• To blanch the Roma or plum tomatoes, boil water in a small open pot. Remove from heat. Carefully score the top of each tomato with an X and drop a tomato or two in the hot water. With a spoon, push the tomatoes under the hot water for 15-30 seconds. Remove and place the tomatoes in a bowl of ice water and let sit. When all the tomatoes have been blanched and are resting in ice water, the skins should begin to peel back. Proceed to peel the skin from the tomatoes, starting at the top where the tomato was scored. Peel with a small paring knife. Place all the peeled tomatoes in a bowl, cut into chunks and set aside.
• Cut the peeled celery ribs into strips and chop into ½ inch pieces. Blanch the celery pieces in boiling water for 2-3 minutes and drain. Sauté the celery pieces in a few tablespoons of olive oil, drain and set aside.
• In a large skillet, place enough canola oil to cover the pan's bottom ¼ inch deep. Heat the oil, and place the well drained eggplant pieces one layer deep into the pan and fry until soft. Remove from pan and drain on paper towels to remove excess oil. Repeat until all the eggplant is fried and drained.
• In a pan large enough to hold all your ingredients, sauté the onions in a few tablespoons of olive oil until they are translucent, being careful not to brown them. Next add the capers, the the green pitted olives and the 1 and 1/2 cups of the marinara sauce, the Roma or plum tomatoes (optional) and continue to cook over low heat for 15-30 minutes until the mixture reduces and thickens and the Roma tomato chunks are cooked into the mixture, but still distinguishable. Stir the mixture from time to time to prevent sticking. You will need to use your judgment to determine the doneness of the mixture, but do not overcook, a little less is better. The mixture should not be dry.
• NOTE: You may also use one 28oz. can of whole plum shaped tomatoes, well drained, seeded and cut into medium size pieces in place of the Roma plum tomatoes above.
• Add the fried eggplant pieces, the sautéed celery pieces and chopped basil to the tomato mixture and continue to cook over low heat for several minutes, stirring the mixture to prevent the mixture from sticking. Do not overcook and let the mixture become too dry. It is best if it is thick and loose.
• When the tomato mixture appears to be absorbed into the eggplant, add the wine vinegar, stirring the hot mixture continually. A word to the wise, stand away from the pan when adding the wine vinegar to the hot mixture to prevent inhaling the vinegar vapor. Add the sugar, a bit at a time, stirring between additions to speed absorption.
• NOTE: I have found it best to add half the wine vinegar and the sugar. Taste to assure the correct degree of sweetness and sourness before continuing with either of these two ingredients. This is a matter of personal taste. Salt and pepper may be added to taste at this point also, but remember that several of the ingredients were soaked in brine, so be careful with the salt!
• Cool the caponata well before serving. The caponata may be placed into a container and refrigerated. This is one of those dishes that ages well and the taste even improves over time. It will keep for several days in a refrigerator; just stir the mixture well from time to time. I recommend cooking this dish in advance to take full advantage of these qualities. An added tip: this dish also freezes well, just place in an appropriate container and freeze, let thaw and stir before serving. Remember to always serve at room temperature.
• Caponata can be served as an antipasto or appetizer. It is delicious served on bruschetta or with pieces of crusty Italian bread. There should be enough to serve at least 8.

Steps:

• Heat 5 Tbs olive oil in stockpot.
• Add eggplant that has been cut into 1" cubes.
• Stir fry 10-12 minutes until golden and touched with brown.
• Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
• Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
• Uncover and cook until very thick, about the consistency of chutney.
• Prepare 3 pint sized jars.
• Ladle caponata into jars leaving 1 inch headspace.
• Wipe rims with a damp cloth.
• Seal with lids.
• Pressure cooker can pints at 10 pounds pressure for 30 minutes.

Steps:

• Preheat oven to 350 degrees.
• Peel the eggplant and cut into 1-inch cubes.
• Heat a large, heavy pan over medium heat and saute the eggplant, tomatoes, onion, green pepper and garlic until eggplant is tender; approximately 20 to 30 minutes.
• Add the remaining ingredients, except for the pine nuts and simmer 15 minutes.
• Toast pine nuts in oven until golden, about 8 minutes then sprinkle over caponata just before serving.
• Serve at room temperature with pita bread triangles or sliced baguette.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
• Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
• Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

Steps:

• Cook 1 chopped onion in a skillet with 1/4 cup olive oil, 3 minutes. Add 1 each chopped celery stalk and eggplant; cook 4 minutes. Add 1 chopped red bell pepper and cook 3 minutes. Add 3 tablespoons golden raisins, some chopped oregano and 1/2 cup water; simmer 8 minutes. Add 1 cup halved grape tomatoes and 1 tablespoon each cider vinegar and capers; cook 7 minutes. Season with salt and pepper and top with torn basil.
• SERVES 6
• Calories: 138
• Total Fat: 9 grams
• Saturated Fat: 1 grams
• Protein: 2 grams
• Total carbohydrates: 14 grams
• Sugar: 7 grams
• Fiber: 4.5 grams
• Cholesterol: 0 milligrams
• Sodium: 199 milligrams

Steps:

• Peel eggplant and cut into 1 inch cubes.
• Put in a strainer and sprinkle with salt.
• Place a heavy bowl on top to drain out the moisture.
• Drain for 30 minutes.
• Rinse thoroughly and dry on paper towels.
• In a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil.
• Sprinkle lightly with salt and pepper.
• Mix together.
• Combine vinegar and sugar in a saucepan and heat until sugar dissolves.
• Pour over the vegetables.
• Mix together.
• Bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour.
• Garnish with parsley and serve at room temperature with breads.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
• Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
• Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
• Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

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.

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.

Steps:

• Heat the olive oil in a high-sided frying pan over a high heat, add the onion and aubergine with a big pinch of salt and fry until golden and softened, around 10 mins. Crush in the garlic with the oregano and cook for 1 min max, then tip in the capers and tomatoes. Half fill the empty can with water and add to the pan, bring to the boil then turn the heat down to a simmer until the sauce has thickened and the veg softened.
• Toast the bread, then drizzle with a little more olive oil. Squash the cherry tomatoes a bit with the back of a spoon, then stir in half the basil and season the caponata, adding lemon juice, salt and black pepper to taste. Tip into bowls, top with the remaining basil and serve.

Steps:

• Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
• When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.

Steps:

• Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

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.

Steps:

• Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse.
• Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve.
• Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.

Steps:

• Heat the grill to high. Boil the potato slices for 10 mins, then drain, tip into a bowl (don't worry if they break up a little) and add the milk and half the cheese. Mix together.
• Meanwhile, heat the oil in a large frying pan and cook the onion until softened. Spoon in the balsamic vinegar and bouillon powder, then stir in the tomatoes, aubergine, peppers, basil and garlic. Cover and cook for 20 mins, stirring frequently and adding a little water if necessary, until the aubergine is tender when tested with a knife.
• Remove from the heat and stir in the olives, capers and parsley. Tip into two shallow baking dishes. Cover with the potatoes and sprinkle with the remaining cheese.
• If you are following our Healthy Diet Plan, grill the one you are eating now until golden. While it's grilling, steam or boil half the broccoli to serve with the bake. To reheat on the second day, heat oven to 180C/160C fan/gas 4 and bake for 30-40 mins until bubbling and golden. Cook the remaining broccoli to serve with it.

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
• Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)
• Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
• Serve toasts topped with caponatina.

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

Steps:

• Make tomato sauce:
• Crush tomatoes in a bowl with your hand. Cook garlic in oil in a 1 1/2-quart saucepan over low heat, turning occasionally, until pale golden, about 10 minutes. Discard garlic. Stir in tomatoes, sugar, basil, and salt and pepper to taste. Simmer vigorously, uncovered, stirring occasionally, until sauce is reduced to a thick pulp, about 20 minutes.
• Prepare vegetables:
• Smash olives with a meat pounder or flat side of a large knife. Remove pits. Soak olives 30 minutes in cold water, changing water every 10 minutes. Drain. Juice 2 lemons into a large bowl half filled with cold water and add lemon halves. Working with 1 artichoke at a time and running knife through remaining lemon before each cut, trim about ‚ inch from tops and cut off stems. Pull off tough outer leaves and quarter artichokes lengthwise. Put them in lemon water as trimmed.
• Drain artichokes well and pat dry. Heat oil in a large heavy skillet over moderately high heat, then sauté artichokes, stirring, 2 minutes. Add salt to taste and cook over moderately low heat, stirring occasionally, until crisp-tender, 15 to 20 minutes. While artichokes cook, blanch celery in boiling water 2 minutes and transfer with tongs to a bowl of cold water to stop cooking. Thinly slice.
• Add celery, olives, and capers to artichokes. Cook over moderately low heat, stirring occasionally, until hot. Stir in vinegar and cook 1 minute. Add tomato sauce and salt and pepper to taste. Simmer 5 minutes. Serve at room temperature with a few grindings of black pepper.

Steps:

• Heat the oil in a large pan and cook the onion for 8-10 mins until starting to caramelise (or for longer if you have time - the sweeter the better). Add the garlic for the final 2 mins of cooking time.
• Tip in the mixed veg, tomatoes, capers and raisins. Season well and simmer, uncovered, for 10 mins, or until you have a rich sauce.
• Meanwhile, boil the kettle. Pour the kettleful of water into a large pan with a little salt and bring back to the boil. Add the pasta and cook until tender with a little bite, then drain, reserving some of the pasta water. Tip the pasta into the sauce, adding a splash of pasta water if it needs loosening. Scatter with the basil leaves and parmesan, if you like, and serve straight from the pan