CAPONATA PASTA
Whip up our easy vegetarian caponata pasta in just 20 minutes. It's simple to make and packs three of your five-a-day into one delicious meal
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 10
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
Nutrition Facts : Calories 542 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium
CAPONATA PASTA BAKE
Provided by Rachael Ray : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat broiler to high.
- Reheat caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.
- Transfer pasta and vegetables to a (9 by 13-inch) baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.
- Place baking dish under broiler to brown and bubble cheese. Serve immediately.
- If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.
- Place the cutting board near the stovetop. Preheat a big, deep pot over medium heat. Add oil, garlic, and crushed pepper. As you chop vegetables (peppers, onion, and celery), add them to the pot. Once vegetables are in there, increase heat a bit.
- Stir in olives and capers, raisins. Salt the diced eggplant and stir into the pot. Add tomatoes, diced and crushed, to the pot and stir caponata well to combine. Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender. Stir in parsley and remove pan from heat.
ROASTED EGGPLANT CAPONATA
Provided by Ina Garten
Time 3h38m
Yield 8 servings
Number Of Ingredients 16
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.
CAPONATA PASTA BAKE
this uses the crock-pot caponata I posted before. http://www.justapinch.com/recipe/joan-hunt/caponata-in-a-crock-pot/quick-easy-healthy-vegetarian-dip? This is a great use of leftovers the next day.
Provided by Joan Hunt
Categories Pasta
Time 20m
Number Of Ingredients 6
Steps:
- 1. Put a large pot of water on to boil pasta. while we are waiting on it to come to a boil. take leftover caponata and put it in a sauce pan. bring it to a low simmer and allow to simmer until pasta is cooked thru.
- 2. Drain the pasta and return it to the hot pot. Toss with the 1/2 cup grated rice topping. Add Hot caponata and mix well.
- 3. Transfer to a baking dish. Top with shredded vegan cheese, crushed red pepper, and parsley. place baking dish under the broiler to brown and bubble the cheese. serve immediately.
CAPONATA BAKE
This healthy, comforting veggie bake is topped with cheesy potato slices and packs in all 5 of your 5-a-day, along with calcium, vitamin C, iron and fibre
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 2 (serves 4)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 16 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
CAPONATA
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams
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- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to it.
- Place the cubed eggplant on the prepared pan. Sprinkle it with ¼ teaspoon of the salt, drizzle with 3 tablespoons olive oil, and promptly toss to coat (some of the eggplant pieces will be more saturated with oil than the others, and that’s ok). Roast the eggplant in the oven for 30 to 35 minutes, stirring halfway, until deeply golden.
- In the meantime, warm the remaining tablespoon of olive oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion, bell pepper and celery. Season with the remaining ¼ teaspoon salt and about 10 twists of black pepper. Cook until the onions are tender and just starting to turn golden, about 9 to 12 minutes, stirring often.
- Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir to combine. Add the olives, raisins, vinegar, capers, honey, red pepper flakes, and bay leaf. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
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4.8/5 (161)Calories 91 per servingCategory Appetizer, Entree, Salad
- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
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