CAPONATA - SICILIAN EGGPLANT RELISH
This Caponata is a delicious Sicilian eggplant relish that perfectly combines sweet and tangy flavors. It's great as an appetizer or as a garnish for meats or seafood.
Provided by GypsyPlate
Categories Appetizer Recipes
Time 45m
Number Of Ingredients 16
Steps:
- Heat olive oil in a pan over medium heat and sauté eggplant cubes till soft and brown, about 10 minutes. Plate them out on a paper towel lined plate.
- In the same pan, discard excess oil leaving behind 2-3 Tbsp. Add onions and sauté till light brown in color. Add in garlic and sauté for a couple of minutes.
- Add in chopped bell peppers along with celery and cook for a couple of minutes. Add in salt and pepper. Add in tomatoes and mix everything well.
- Mix in olives, capers, raisins, red chili flakes, red wine vinegar and honey. Simmer for 10 minutes
- Add in chopped parsley along with fried eggplant cubes. Mix well and let everything cook for 5-6 minutes.
- Taste and adjust the seasonings. Garnish with parsley.
Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 31 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 557 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
CAPONATA RECIPE (SICILIAN EGGPLANT RELISH)
Caponata is a delicious balanced sweet and sour Sicilian Eggplant Relish recipe that's perfect food for any summer gathering.
Provided by Faith Gorsky
Categories Appetizer
Number Of Ingredients 15
Steps:
- Toss the eggplant with 3 tablespoons oil and spread it out on a baking sheet. Roast until tender and starting to brown, about 20 to 25 minutes in a 425F oven, tossing once halfway through.
- While the eggplant roasts, heat the remaining 3 tablespoons oil in a large, deep skillet over medium to medium-high heat. Add the onion and celery and cook until softened and starting to brown in spots, about 8 minutes, stirring occasionally. Add the garlic and tomato and sauté until the garlic is fragrant, about 2 minutes, stirring constantly. Stir in the stock, turn the heat down to medium-low to low, cover the skillet, and cook until the tomatoes are starting to soften, about 8 minutes, stirring occasionally.
- Add the eggplant to the tomato mixture and cook (covered) over low until the eggplant is very soft and most of the liquid is absorbed, about 10 minutes, stirring occasionally.
- Add the vinegar, honey, salt, black pepper, and crushed red pepper flakes and cook (uncovered) until thickened, about 2 to 5 minutes.
- Serve warm, room temperature, or cold topped with pine nuts and basil.
Nutrition Facts : Calories 188 kcal, Carbohydrate 10 g, Protein 2 g, Fat 17 g, SaturatedFat 2 g, Sodium 241 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 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
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
More about "caponata sicilian eggplant relish recipes"
CAPONATA {SICILIAN EGGPLANT SALAD} - ITALIAN RECIPE BOOK
From italianrecipebook.com
EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN …
From themediterraneandish.com
BEST EGGPLANT CAPONATA - THE CLEVER CARROT
From theclevercarrot.com
CAPONATA: SICILIAN SWEET AND SOUR EGGPLANT RELISH
From panningtheglobe.com
5/5 (2)Category AppetizerCuisine ItalianTotal Time 1 hr 40 mins
- Salt & Rinse Eggplant: Line a jellyroll pan with paper towels. Spread out eggplant cubes and sprinkle with 2 tablespoons salt. Cover with paper towels. Pace another baking tray on top and add a weight, such as heavy skillet. Let that all stand for 1/2 hour to an hour. (you can cut up the other veggies while you wait) Rinse the eggplant in a mesh colander. Line the same jellyroll pan with more paper towels. Transfer the rinsed eggplant to the tray and pat it dry with another layer of paper towels.
- Saute the Eggplant: Heat 1/4 cup oil in a large skillet (cast iron is best) over medium heat until hot but not smoking. Add half the eggplant in a single layer. Leave it undisturbed for two minutes so it browns a bit. Continue to cook, stirring often, for another 5 minutes, until eggplant is brown in spots and starting to soften. Transfer to a paper-towel-lined mesh colander. Add another 1/4 cup olive oil to the skillet and repeat with the rest of the eggplant.
- Add another 1/4 cup olive oil to the skillet. Add the onions, garlic and celery. Cook, stirring occasionally, for 5 minutes, until the onions are softened. Add the bell peppers and cook for 5 minutes, stirring occasionally, until the peppers are softened. Add the tomato paste, olives, raisins capers, and 3 tablespoons water. Cook, stirring frequently, for 8 minutes. Add the eggplant to the skillet. Whisk the sugar and vinegar together in a small bowl and pour into the skillet. Lower the heat to medium-low and simmer the mixture for 15 minutes, stirring occasionally. Season with salt, to taste. Serve warm or at room temperature. Caponata will keep for a week covered in the fridge and is best served at room temp after a day of letting the flavors meld.
CAPONATA: SICILIAN EGGPLANT RELISH RECIPE | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
CAPONATA ALLA SICILIANA (SICILIAN CAPONATA) RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAPONATA RECIPE (SICILIAN EGGPLANT RELISH) | PUNCHFORK
From punchfork.com
EGGPLANT CAPONATA (SICILIAN VERSION) RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CAPONATA RECIPE - TECHNIQUES FOR MAKING THE BEST SICILIAN CAPONATA
From norecipes.com
CAPONATA RECIPE (SICILIAN EGGPLANT RELISH) | RECIPE | CAPONATA …
From pinterest.ca
CAPONATINA (SICILIAN EGGPLANT RELISH) | EMERILS.COM
From emerils.com
CAPONATA - SICILIAN EGGPLANT RELISH | RECIPE | CAPONATA RECIPE ...
From pinterest.com
SICILIAN EGGPLANT RELISH (CAPONATA) | COOK'S ILLUSTRATED …
From americastestkitchen.com
SICILIAN EGGPLANT RELISH CAPONATA | COOKSTR.COM
From cookstr.com
CAPONATA (SICILIAN EGGPLANT RELISH) | RECIPE | SICILIAN RECIPES ...
From pinterest.com
CAPONATA: SICILIAN EGGPLANT RELISH RECIPE - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love