Caponatina Eggplant Appetizer Recipes

EGGPLANT CAPONATA (SICILIAN VERSION)

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.

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

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.

CAPONATA (EGGPLANT APPETIZER)

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.

CAPONATINA - EGGPLANT APPETIZER

Steps:

• In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
• Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
• Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
• Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
• Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.