Eggplant Caponata Recipes

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ROASTED EGGPLANT CAPONATA

Provided by Ina Garten

Time 3h38m

Yield 8 servings

Number Of Ingredients 16



Roasted Eggplant Caponata image

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.

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

EGGPLANT CAPONATA (SICILIAN VERSION)

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16



Eggplant Caponata (Sicilian Version) image

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

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

EGGPLANT CAPONATA

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0



Eggplant Caponata image

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

EGGPLANT CAPONATA

Provided by Food Network

Categories     side-dish

Time 1h10m

Number Of Ingredients 21



Eggplant Caponata image

Steps:

  • Place a large non stick pan over a medium heat and when it is hot, add the eggplant. Cook until the eggplant is golden brown on all sides, about 10-15 minutes. Remove the eggplant and set it aside. Reheat the pan, add the sausage and cook over medium high heat until golden brown, about 7 minutes. Discard the fat. When the sausage is cool enough to handle, roughly chop it. Reheat the pan an add the oil. Add the garlic and onion and cook for 2 minutes. Add the reserved sausage, raisins, ginger root, capers, tomatoes, salt, orange juice, curry powder, pepper flakes, honey, reserved eggplant and 1/4 cup water, stirring well after each addition. Reduce the heat to medium low and cook until the eggplant is soft and the mixture is chunky and saucey, adding more water if necessary, or about 30 minutes. Remove the pan from the heat and add the vinegar, basil, cilantro, parsley, rosemary and scallions. Serve at room temperature.

1 eggplant, peeled and cut in medium dice
12 ounces sweet Italian sausage
2 tablespoons olive oil
3 garlic cloves, minced
1 small red onion, peeled and minced
1 teaspoon minced fresh peeled ginger
1/2 cup golden raisins
1 teaspoons chopped capers
1 cup chopped fresh or canned tomatoes
1 teaspoon kosher salt
1 cup orange juice
1 tablespoon curry powder
1/4 to 1/2 teaspoon crushed red pepper flakes
1 teaspoon honey
1/4 to 1 cup water
2 tablespoons balsamic vinegar
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped scallions

ROASTED EGGPLANT CAPONATA

Roasted eggplant and bell peppers mixed with capers, raisins, lemon and red pepper flakes and served with bread.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 14



Roasted Eggplant Caponata image

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
  • Toss the eggplant, bell peppers and shallots with the olive oil, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Spread the vegetables on the lined baking sheet and roast, stirring occasionally, until softened and browned, about 45 minutes. Let cool.
  • Transfer the vegetables to a medium bowl and stir in the parsley, capers, raisins, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Sprinkle with the pine nuts.
  • Serve the caponata with baguette slices.

1 medium eggplant, trimmed and cut into 1/2-inch pieces
1 red bell pepper, seeded and chopped
1 large shallot, chopped
1/2 cup extra-virgin olive oil
1 teaspoon finely chopped garlic
Kosher salt and freshly ground black pepper
1/4 cup chopped flat-leaf parsley
2 tablespoons brined capers, drained and chopped
2 tablespoons golden raisins
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 tablespoon toasted pine nuts
Baguette slices, for serving

CAPONATA ' EGGPLANT AND LOTS OF GOOD THINGS!

This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. Check out recipe #103124. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.

Provided by Rita1652

Categories     Fruit

Time 50m

Yield 6 cups, 50 serving(s)

Number Of Ingredients 15



Caponata ' Eggplant and Lots of Good Things! image

Steps:

  • In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
  • Add remaining ingredients and simmer for 15 minutes.
  • Stirring occasionally!
  • Jar or place in a sealed container and refrigerate over night.
  • Serve cooled.
  • Season with salt and pepper if needed.

Nutrition Facts : Calories 16, Fat 0.8, SaturatedFat 0.1, Sodium 67.4, Carbohydrate 2.3, Fiber 0.7, Sugar 1.3, Protein 0.3

1/2 cup rosemary oil or 1/2 cup olive oil
1 large eggplant, peeled and cubed (1/2 inch)
1 cup diced celery
1 onion, sliced
2 garlic cloves, minced
1 cup diced tomato
1/4 cup sun-dried tomato packed in oil
1 cup sliced black olives
1/4 cup capers, rinsed and drained
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons pine nuts, chopped
1/3 cup balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

GRILLED EGGPLANT CAPONATA

"I cook all of the vegetables directly in the coals to get a really nice blister and char," says chef Justin Smillie. "Ultimately at the end, all of the char on the skin will become a good portion of the vinaigrette."

Provided by Justin Smillie

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 21



Grilled Eggplant Caponata image

Steps:

  • Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill the top with charcoal. Light the newspaper; the fire will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), pour the charcoal from the chimney into the bottom of the grill. Set the grill rack aside-you won't need it for this recipe.
  • Roast the vegetables and make the vinaigrette: Place the eggplant, leeks, zucchini, peppers, tomatoes, and garlic scapes directly onto the coals in an even layer. Stand the bunch of spring onions up so the bulbs are in the coals and the stalks are leaning against the side of the grill (this will create a natural handle for easy removal). Cook 10-15 minutes, turning the vegetables once to ensure they char evenly. Meanwhile, make the vinaigrette: In a mortar, combine the capers, anchovies, shallots, a big pinch of salt, and pepper. Using the pestle, crush and grind the mixture to break it down to a chunky mash. Transfer to a large bowl; stir in the vinegar and olive oil to saturate and combine. Season with lots of black pepper. Set aside.
  • Finish roasting the vegetables: The vegetables are done when they're charred and soft. The tomatoes will be done first, followed by the leeks, peppers, zucchini, eggplant, and spring onions. Remove the tomatoes and add them directly into the vinaigrette; crush them with the back of a spoon to release juices. Chop the onions into fourths, discarding the charred stalks, and add to bowl. Chop the eggplant into chunks, add to bowl, and stir to combine; the eggplant will start to absorb the oil. Add the chopped celery and leaves; then chiffonade all the herbs, add them to the bowl, and stir thoroughly. Chop the zucchini and add to the bowl. Chop the peppers, discarding the seeds but keeping the charred skin, and add to the bowl. Stir while the vegetables are still hot so they will absorb all of the vinaigrette. Season to taste with more salt and pepper.
  • Assemble the caponata: Cut the bread into big chunks and place on the coals to toast for a few minutes until lightly charred. Cut the mozzarella into rustic pieces (or tear by hand) and place on a serving platter. Arrange the caponata next to the mozzarella, hand-tear the toasted bread, and add it to the platter. Finish with a drizzle of olive oil and serve.

4 graffiti eggplants, or other small, Italian-style eggplants
2 medium zucchini
1 yellow bell pepper
1 red bell pepper
15 cherry tomatoes, preferably on the vine
2 garlic scapes
5 spring onions
2 leeks
2 tablespoons capers
4 anchovies, oil-packed
3 shallots, thinly sliced
kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil, plus more for serving
2 stalks celery, including leaves
1/2 cup flat-leaf parsley, stems included
1/2 cup basil
1/4 cup mint
Crusty bread, for serving
Buffalo mozzarella, for serving

EGGPLANT CAPONATA

http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!

Provided by Elanas Pantry

Categories     Low Protein

Time 45m

Yield 4-6 plates, 4-6 serving(s)

Number Of Ingredients 5



Eggplant Caponata image

Steps:

  • In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
  • Transfer mixture to a (9×13) glass oven proof baking dish.
  • Bake at 350° for 35-45 minutes until eggplant is tender.
  • Serve.

Nutrition Facts : Calories 100.7, Fat 7.5, SaturatedFat 1.1, Sodium 40.4, Carbohydrate 8.8, Fiber 5, Sugar 3.7, Protein 1.6

1 medium eggplant, diced into 1/2-inch cubes (leave skin on)
1/2 cup cherry tomatoes, sliced in half
2 tablespoons kalamata olives, sliced in half
2 -4 tablespoons olive oil
celtic sea salt

EGGPLANT CAPONATA

Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule. The Arabs brought eggplants and sugar, along with citrus and spices. Other versions of caponata contain raisins and pine nuts; this one has capers and green olives. Some cooks add a lot of tomato, but I prefer just a touch of good tomato paste. The seasoning is sweet, sour and salty, and laced with olive oil. Like pickles and other savory preserves, caponata is often made in quantity and stored in jars for use throughout the year. Serve it on little toasts as an appetizer or to accompany a meal.

Provided by David Tanis

Categories     dips and spreads, vegetables, appetizer, side dish

Time 2h

Yield 6 or more servings

Number Of Ingredients 14



Eggplant Caponata image

Steps:

  • Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
  • Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
  • Meanwhile, heat 2 tablespoons oil in a stainless-steel skillet over medium-high heat. Add onions, season lightly with salt and cook, stirring, until softened and lightly colored, about 5 minutes. Stir in blanched celery, tomato paste, capers and olives. Add crushed red pepper, bay leaf, sugar, vinegar and wine. Simmer for 5 minutes.
  • Gently fold in cooked eggplant and simmer 2 or 3 minutes more. Taste cooking juices and adjust salt if necessary. Let mellow for 1 hour at room temperature (or make it a day in advance for fuller flavor). Sprinkle with parsley to serve. The caponata will keep for a week, refrigerated.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 583 milligrams, Sugar 12 grams

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
Salt and pepper
1 onion, chopped
4 small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled
1 tablespoon tomato paste
2 tablespoons capers, rinsed
1 cup good-quality green olives, pitted
Pinch of crushed red pepper
1 bay leaf
3 tablespoons granulated sugar
1/4 cup red wine vinegar
1/2 cup dry white wine
2 tablespoons chopped parsley

CAPONATA (EGGPLANT APPETIZER)

This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.

Provided by MARIA MAC

Categories     Spreads

Time 55m

Yield 6 1/2 cups

Number Of Ingredients 12



Caponata (Eggplant Appetizer) image

Steps:

  • In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
  • Add onion and celery cook covered 10 minutes, stirring often.
  • Add next 8 ingredients, heat to boil
  • Cover, simmer on low 20 minutes.
  • In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
  • Stir tomato mixture into eggplant.
  • Serve on slices of toasted french bread.

6 tablespoons olive oil
1 small onion, chopped
1 large celery, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup tomatoes (crushed)
2 tablespoons capers
1/2 cup green olives (pitted and halved)
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large eggplant (diced)

EGGPLANT (AUBERGINE) CAPONATA

Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad.

Provided by Steve P.

Categories     Spreads

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16



Eggplant (Aubergine) Caponata image

Steps:

  • Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
  • Brown the eggplant in the oil in small batches.
  • Set aside in a stainless steel bowl.
  • Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
  • Heat more oil.
  • Sauté peppers until soft.
  • Add sautéed peppers to bowl with the eggplant.
  • Cook onions and garlic until onions are tender.
  • Add brown sugar and vinegar and cook 2 minutes more.
  • Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
  • Pour sauce over eggplant and peppers and toss to coat.
  • Add capers, anchovies and herbs, and mix well.
  • Adjust seasonings to taste.
  • Serve warm or at room temperature with slices of crusty Italian bread.
  • Also excellent served hot on top of pasta or chilled and served as a salad.

Nutrition Facts : Calories 348, Fat 6.1, SaturatedFat 0.9, Sodium 816.2, Carbohydrate 73.5, Fiber 14.2, Sugar 53.8, Protein 5.9

olive oil
2 large eggplants or 4 small eggplants, small dice
1 large red pepper, small dice
1 medium green pepper, small dice
2 medium red onions, small dice
3 tablespoons garlic, chopped
4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)
6 anchovy fillets, minced (optional)
1 cup balsamic vinaigrette
3/4 cup brown sugar
3/4 cup tomato puree
1 bunch basil, chiffonade (means finely chopped)
2 tablespoons oregano, chopped
salt and pepper
1/2 cup red wine vinegar
1 cup pitted green olives (usually come in a jar stuffed with pimentos)

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.

Provided by axxo3846

Categories     Spreads

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 19



Caponata (Cold Eggplant (Aubergine) Appetizer) image

Steps:

  • Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
  • Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
  • Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
  • Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

EGGPLANT CAPONATA

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce-or sweet and sour-flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible-serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Categories     Appetizer     Side     Kid-Friendly     Eggplant     HarperCollins     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4-6 Servings

Number Of Ingredients 11



Eggplant Caponata image

Steps:

  • Peel and dice the eggplants, peel and slice the onion, peel and slice the garlic, slice the celery.
  • In a large bowl, toss the eggplant with the salt. Transfer the eggplant to a colander to drain for 2 hours. In order to facilitate the draining, top the eggplant with a heavy weight, such as a dinner plate topped with full cans.
  • Heat 3 tablespoons of the olive oil over medium heat in a large sauté pan. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and celery and sauté for 5 minutes more, or until the garlic softens but does not brown. Add the anchovies and cook for 1 minute.
  • Add the tomato paste and stir to thoroughly combine. Cook for 2 minutes, or until the paste turns a deep red, almost brown, and starts to stick to the pan. Add the vinegar and sugar and stir until the mixture thickens, 3 to 4 minutes. Turn off the heat.
  • In another large sauté pan, heat the remaining 2 tablespoons olive oil over high heat until smoking. Add the eggplant and carefully toss it in the oil, letting it sear before stirring. Turn the heat down to medium and cook for 8 to 10 minutes, or until the eggplant is translucent and soft.
  • Transfer the eggplant to the caponata mixture and cook over low heat for 3 minutes, until the flavors combine. Add the capers and their brine and stir to incorporate.
  • Serve warm or at room temperature accompanied by toast points or crostini.

2 large Italian eggplants, peeled and cut into medium dice
2 tablespoons kosher salt
5 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
4 medium garlic cloves, thinly sliced
4 celery stalks, thinly sliced on an angle
2 anchovies, in oil
1/4 cup tomato paste
1 1/2 cups red wine vinegar
1/4 cup sugar
1/2 cup capers, in brine

RUTH'S EGGPLANT CAPONATA

A flavorful blend of veggies and spices, perfect served with crunchy French bread.

Provided by RuthE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h10m

Yield 12

Number Of Ingredients 16



Ruth's Eggplant Caponata image

Steps:

  • Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
  • Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 8 g, Fat 2.4 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 216.4 mg, Sugar 4.7 g

2 tablespoons olive oil
1 pound Japanese or other small eggplant, cut into 1/2-inch cubes
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon salt
½ teaspoon black pepper
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup water
⅓ cup dry red wine
1 bay leaf
2 tablespoons white sugar
3 tablespoons capers, drained
2 tablespoons red wine vinegar

EGGPLANT CAPONATA

Freeze a batch of this tangy relish for a spur-of-the-moment starter over crostini or a main event with pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Yield Makes 5 cups

Number Of Ingredients 12



Eggplant Caponata image

Steps:

  • In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onions, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onions are softened, 6 to 8 minutes.
  • Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.
  • Cover, and cook over medium-high, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar, as desired. Serve caponata warm or at room temperature.

Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 2 g, Protein 1 g

1/4 cup olive oil
2 large onions, chopped
1/4 cup golden raisins
1/4 cup pine nuts
4 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 cup tomato paste
2 teaspoons unsweetened cocoa powder
2 to 4 tablespoons sugar
2 large eggplants (2 1/4 pounds total), cut into 1/2-inch cubes
2/3 cup white-wine vinegar
Coarse salt

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Step 1. In a small bowl, cover the capers with water and let soak for 15 minutes; drain. Advertisement. Step 2. Meanwhile, in a large skillet, heat 3 …
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  • Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes. Stir and cook until browned all over, 10 minutes longer. Transfer the eggplant to a bowl.
  • Add the remaining 1 tablespoon of olive oil, the onion and celery to the skillet. Cover and cook over low heat, stirring occasionally, for 10 minutes. Add the tomato, cover and cook until soft, about 5 minutes.
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EGGPLANT CAPONATA - THE SEASONED MOM
Heat olive oil in a large skillet over medium-high heat. Transfer eggplant, onion and garlic to the oil and sauté until soft (about 10 minutes). Reduce heat to low; add green olives, capers, pine nuts, tomato paste, water, vinegar, sugar, salt and pepper. Mix well and cook, covered, for about 1 hour, stirring occasionally.
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EGGPLANT CAPONATA - JEWISH FOOD EXPERIENCE
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Preheat the oven to 425º F. Combine the eggplant, onion, and celery in a mixing bowl and drizzle in about half of the olive oil. Transfer to a parchment-lined roasting pan. Roast for 15 minutes, then stir in the garlic. Continue to roast until the vegetables are soft and starting to brown lightly, about 15 minutes longer.
From theveganatlas.com


EGGPLANT CAPONATA - MAY I HAVE THAT RECIPE?
To make the caponata. While the eggplant is roasting, heat 1 tablespoon of the olive oil in a large skillet. Add the onions and garlic and cook over medium heat for about 6-7 minutes or until the onions are cooked and start to turn a golden color. Remove the cooked onions and garlic and set them aside in a large bowl.
From mayihavethatrecipe.com


EGGPLANT CAPONATA RECIPE - FOOD REPUBLIC
Directions. In a large Dutch oven, combine the celery, carrots and onion with the olive oil. Cook over medium heat until the vegetables are nicely cara­melized, then add the garlic and cook for another 3 minutes. Next add the eggplant, tossing and stirring the chunks as they heat up to help them absorb all the oil.
From foodrepublic.com


EGGPLANT CAPONATA - MANGIA BEDDA
Roast in a 400 degrees F preheated oven for 30 minutes. While the eggplant is roasting, in a large skillet heat olive oil and sauté a diced onion for 3 minutes. Stir in chopped celery, a pinch of salt and cover. Cook on low heat for …
From mangiabedda.com


CAPONATA SICILIANA - LA CUCINA ITALIANA
Caponata Siciliana. 1⅓ lb. 600 g. San Marzano tomatoes. Cut the eggplants into not too small cubes, then place them in a colander and cover them with 4 large handfuls of salt. Let rest for 40 minutes. Blanch the tomatoes, peel them, cut them in half, and remove the seeds. Next, cut the pulp into small pieces. Cut the celery into cubes.
From lacucinaitaliana.com


EGGPLANT CAPONATA - COOKING WITH NONNA
Heat the vinegar in a small pan and dissolve the sugar. Bring to a boil and add to eggplant mixture. Heat 3 tablespoons olive oil in large skillet over med-hi. Add onion, celery and salt. Reduce heat to medium and cook, stirring until soft. Drain the …
From cookingwithnonna.com


HOMEMADE EGGPLANT CAPONATA RECIPE - WELL SEASONED STUDIO
Instructions. Sauté the eggplant. Heat 3 Tbsp extra virgin olive oil in a skillet (with lid) over medium-high heat. When hot, add diced eggplant, red onion, and bell pepper. Cook, stirring occasionally, for 8-10 minutes, or until the eggplant has browned and the pepper has softened. Simmer until tender.
From wellseasonedstudio.com


SICILIAN EGGPLANT CAPONATA RECIPE - GOURMET PROJECT
Cook 8-10 minutes. Return the eggplants to the skillet, add the capers, olives, raisins, the toasted almonds, honey, vinegar and a pinch of salt and pepper. Mix and cook until the pungent smell of vinegar has vanished. Add salt and pepper to taste. Eggplant caponata is delicious when hot, but paradisiac when cold.
From gourmetproject.net


21+ EASY EGGPLANT RECIPES YOU’LL LOVE! - THE MEDITERRANEAN DISH
Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling. Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside.
From themediterraneandish.com


EGGPLANT CAPONATINA RECIPE - FOOD AND WINE
In a large skillet, heat 1 inch of vegetable oil to 350°. Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes. Drain on paper towels ...
From foodandwine.com


ROASTED EGGPLANT CAPONATA RECIPE - FOOD & WINE
Instructions Checklist. Step 1. Preheat the oven to 425°. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper. …
From foodandwine.com


EGGPLANT CAPONATA | GIADZY
INSTRUCTIONS: 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 ...
From giadzy.com


CAPONATA RECIPE: HOW TO MAKE ITALIAN CAPONATA - MASTERCLASS
Caponata is a flavorful eggplant dish from Sicily that's best made the day before you plan to serve it. Caponata is a flavorful eggplant dish from Sicily that's best made the day before you plan to serve it. Articles. Videos. Instructors. Food Caponata Recipe: How to Make Italian Caponata. Written by the MasterClass staff. Last updated: May 11, 2021 • 2 min read. …
From masterclass.com


EGGPLANT CAPONATA RECIPE: HOW TO MAKE ITALIAN EGGPLANT CAPONATA
Eggplants and tomatoes are the soul of these stews. But this eggplant caponata recipe veers from its French counterpart with the use of a few key ingredients: olives, capers and almonds. This classic Sicilian dish is a great appetizer served cold or at room temperature. It is even better if prepared the day before, allowing the vegetables time ...
From finedininglovers.com


EGGPLANT CAPONATA ANTIPASTO RECIPE - OLIVIA'S CUISINE
Instructions. Preheat oven to 400ºF. Combine the sliced eggplants, bell peppers and onions in a large baking sheet. Drizzle the vinegar, 1 cup olive oil and season with the salt, oregano and pepper. Using your hands, or kitchen tongs, toss everything together so the vegetables are all coated.
From oliviascuisine.com


ONE-POT EGGPLANT CAPONATA PASTA - KITCHN
Add the eggplant, season with 1/2 teaspoon of the kosher salt, and cook, stirring occasionally, until browned in spots but not completely tender, 2 to 3 minutes. Transfer to a plate or bowl. Reduce the heat to medium and add the remaining 1 tablespoon olive oil.
From thekitchn.com


SICILIAN EGGPLANT CAPONATA RECIPE - EATINGWELL
Transfer the eggplant and peppers to the bowl with the tomato mixture and gently stir to combine. Step 5. Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil.
From eatingwell.com


SICILIAN EGGPLANT AND PINE NUT CAPONATA RECIPE - SERIOUS EATS
Continue microwaving at 30 second intervals until golden brown and nutty, 3 to 8 minutes total. Alternatively, toast in a toaster oven set at 375°F until golden brown and nutty, about 15 minutes. Set aside. Heat 4 tablespoons oil in a large non-stick or cast iron skillet over high heat until shimmering.
From seriouseats.com


EGGPLANT CAPONATA CROSTINI RECIPE - FOOD & WINE
Step 1. Quarter the eggplant lengthwise. Scoop out the very seedy parts and discard. Cut the remaining eggplant into 1/2-inch dice. In a colander set in …
From foodandwine.com


CLASSIC EGGPLANT CAPONATA - FOOD WINE AND LOVE
Instructions. How to make this Classic Eggplant CaponataIn a large skilled, saute your eggplant in the olive oil for five minutes, stirring as needed. Then add the onion, garlic and celery. Continue to cook until the eggplant begins to brown, about 10 …
From foodwineandlove.com


EGGPLANT CAPONATA RECIPE - COOKING LIGHT
Step 1. Combine golden raisins and red wine vinegar in a bowl. Step 2. Heat olive oil in a large nonstick skillet over medium-high. Cut 8 oz. eggplant into 3/4-inch cubes. Add chopped red bell pepper, chopped white onion, and eggplant cubes to skillet. Cook, stirring occasionally, until softened, 10 to 12 minutes.
From cookinglight.com


EGGPLANT CAPONATA RECIPE | ITALIAN BRUSCHETTA SPREAD
Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside. In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 …
From thisitaliankitchen.com


EGGPLANT CAPONATA | OUR PRODUCTS | ROLAND FOODS
Eggplant Caponata. Roland® | #46588. Roland® Eggplant Caponata is a traditional Sicilian appetizer imported from Italy. Tender chunks of eggplant, tomato and onion are complemented by the addition of briny capers and olives. Try this lively spread as is on crusty bread, or serve it as a side dish with rice or buttery orzo.
From rolandfoods.com


CAPONATA RECIPE - COOKIE AND KATE
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. Remove and discard the bay leaf. Stir in the roasted eggplant and cook for another 2 to 3 minutes.
From cookieandkate.com


EGGPLANT CAPONATA | OUR PRODUCTS | ROLAND FOODS
Eggplant Caponata. Roland® | #46586. Roland® Eggplant Caponata is a traditional Sicilian appetizer imported from Italy. Tender chunks of eggplant, tomato and onion are complemented by the addition of briny capers and olives. Try this hearty spread as is on crusty bread, or serve it as a side dish with rice or buttery orzo.
From rolandfoods.com


CAPONATA IS THE ITALIAN EGGPLANT DISH YOU SHOULD BE …
Yes, even those people who are weirded out by the vegetable's meat-meets-sponge texture will dig it. That's because the cubes of eggplant practically melt into the sweet and sour sauce, leaving ...
From epicurious.com


CAPONATA (EGGPLANT SALAD) - ORIGINAL ITALIAN RECIPES BY …
How to prepare Caponata (Eggplant salad) To make caponata (eggplant salad), first clean the onion and slice it thin 1. Trim the celery and cut it into thin slices 2. Cut the green olives in half and remove the pits 3. Wash and dry the eggplants, trim and cut them into approx. 1-inch (2.5 cm) thick pieces 4. Do the same with the tomatoes 5.
From giallozafferano.com


EGGPLANT CAPONATA RECIPE - OPRAH.COM
Pour enough oil into a sauté pan or skillet to cover the bottom generously and place the pan over medium-high heat. When the oil is hot, add the eggplant and sauté, stirring until tender, adding oil as needed; you may need to do this in batches. Remove the eggplant to a bowl, season to taste with salt and pepper and set it aside to cool.
From oprah.com


EASY VEGAN LOW FODMAP EGGPLANT CAPONATA - COOK GEM
Instructions. Slice eggplant into 1 inch disks. Salt on one side to remove moisture (let sit for 10 minutes then apply napkin to remove water). Repeat for both sides. Then cut into 1 inch cubes after salting. Heat oil in a nonstick pan until very hot. Add eggplant and fry for about 10 minutes until it’s very soft.
From cookgem.com


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