EGGPLANT PARMIGIANA CAPONATA
I made this recipe to combine the tastes of eggplant parmesan and caponata, an Italian eggplant appetizer. It is quite rich and uses a lot of olive oil. It is best served with linguini or some other kind of pasta on the side. It is a bit sweet and a bit salty with a nice texture.
Provided by JenFen
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
- Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
- Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 30 g, Cholesterol 30.1 mg, Fat 35.2 g, Fiber 4.5 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 1120.6 mg, Sugar 22.2 g
ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS
Steps:
- 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
- 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.
MELANZANE RIPIENE CON CAPPERI E OLIVE (STUFFED EGGPLANT WITH CAPERS AND OLIVES)
The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.
Provided by SilviaG
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
- Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
- Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
- Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
- Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 58.2 g, Cholesterol 110.6 mg, Fat 10.7 g, Fiber 29.7 g, Protein 22.1 g, SaturatedFat 4.6 g, Sodium 1756.8 mg, Sugar 27.4 g
EGGPLANT WITH CAPERS AND OLIVES
From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.
Provided by Engrossed
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- A large, nonstick skillet with a cover works best for this recipe.
- Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
- Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
- Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
- Return eggplant to pan, add capers, and olives.
- Heat the vinegar with the sugar and add to eggplant mixture.
- Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
- Serve hot or or cold, with slices of lemon.
PASTA WITH EGGPLANT, CAPERS, AND OLIVES
Steps:
- Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
- While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
- Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
- When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
- Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
- Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
- Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
- *Available at specialty foods shops and chefshop.com.
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