Eggplant Caponata Sicilian Version Recipes

CAPONATA

Caponata image

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

Ingredients

1 1/2 pounds eggplant (1 large), roasted
2 tablespoons olive oil
1 medium onion, chopped
2 stalks celery, from the inner, tender stalks (the heart), diced
3 large garlic cloves, minced
2 red bell peppers, diced
Salt to taste
1 pound ripe tomatoes, preferably romas, peeled, seeded and finely chopped, or 1 14-ounce can crushed tomatoes (in puree)
3 heaped tablespoons capers, rinsed and drained
3 tablespoons coarsely chopped pitted green olives
2 tablespoons plus a pinch of sugar
3 tablespoons red or white wine vinegar or sherry vinegar (more to taste)
freshly ground pepper to taste

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

EGGPLANT CAPONATA (SICILIAN VERSION)

Eggplant Caponata (Sicilian Version) image

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

Ingredients

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

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 "eggplant caponata sicilian version recipes"

CAPONATA RECIPE (SICILIAN EGGPLANT DISH) | THE KITCHN

Web Aug 29, 2022 ( 1) Read reviews! Caponata is akin to a sweet and sour ratatouille prepared with eggplant, tomatoes, and finished off with briny olives and crunchy pine nuts. Serves 8 Makes 5 to 6 cups Prep 30 minutes Cook 50 minutes Did you make this? Save to My Recipes pinterest copy URL Jump to Recipe
From thekitchn.com

See details

EGGPLANT CAPONATA - ORIGINAL RECIPE - THE PETITE COOK™

Web Apr 6, 2021 Every family in Sicily follow its own recipe, but this traditional eggplant dish should always include: Eggplant: You can use the "Barbarelle" or "Beatrice" eggplant (big round and purple) or the "Galene" or "Nadia" eggplant (long, deep purple color) Celery: you'll need the celery stalks for this recipe.
From thepetitecook.com

See details

MARIAROSA TRAPANI ON INSTAGRAM: "CAPONATA RECIPE: 2 EGGPLANTS …

Web 239 likes, 23 comments - cookingwithmariarosa on January 11, 2024: "Caponata Recipe: 2 eggplants cut in cubes 2 bell peppers 1 onion Boil celery 2 sticks Cut your ...
From instagram.com

See details

EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN DISH

Web Jul 8, 2020 Caponata Sicilian is one of Sicily's essential dishes. Pronounced ka·puh· naa ·tuh, it is a vegetarian eggplant salad--more like a relish, really--made of eggplant, onions, bell pepper, celery and tomatoes with briny olives and capers. There are variations of this tasty eggplant salad. Most are spiked with vinegar.
From themediterraneandish.com

See details

CAPONATA - LIDIA

Web Ingredients Vegetable oil, as needed 1 medium Italian eggplant, cut into 1-inch chunks 1/4 cup extra-virgin olive oil 1 medium zucchini, cut into 1/2-inch chunks 1 medium red bell pepper, cored, seeded and cut into 1-inch chunks 1 medium onion, chopped 2 stalks celery, chopped 1/3 cup golden raisins
From lidiasitaly.com

See details

EGGPLANT CAPONATA RECIPE - LOVE AND LEMONS

Web Aug 30, 2022 Extra-virgin olive oil – For richness. Fresh parsley and basil – For an aromatic finishing touch. And salt and pepper – To make all the flavors pop! Find the complete recipe with measurements below. The first …
From loveandlemons.com

See details

SICILIAN EGGPLANT CAPONATA RECIPE (EASY) - CUCINABYELENA

Web Aug 28, 2023 Sicilian Eggplant Caponata Recipe (Easy) - Bursting with bold flavors, delicious vegetables, and aromas that define Sicilian cuisine, this beloved Italian dish is wonderful for any occasion. Serve on crostini, crusty bread with pasta, grilled meats, or a topping for bruschetta. Best Eggplant Caponata
From cucinabyelena.com

See details

EGGPLANT CAPONATA WITH RAISINS RECIPE - SIP AND FEAST

Web Jun 18, 2019 Sicilian eggplant caponata is one of the best ways to utilize eggplant. Caponata is a salty, sweet and sour appetizer, bursting with flavor. It’s perfect by itself, on top of toasted bread or crackers, or used as a topping for sandwiches. No matter how much we make, we never seem to have enough.
From sipandfeast.com

See details

EGGPLANT CAPONATA – SICILIAN EGGPLANT RECIPE - MANGIA BEDDA

Web Sep 1, 2018 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 5 minutes until the celery is slightly softened.
From mangiabedda.com

See details

CAPONATA RECIPE - THE BEST SICILIAN EGGPLANT APPETIZER

Web Nov 11, 2018 Equipment: large skillet for frying this versatile dish colander for salted eggplant and then for rinsing chopping board sharp knife plates or bowls for preparing various vegetables paper towels to dry eggplant and to absorb excess oil from fried eggplant large serving bowl to serve the caponata Ingredients you will need for caponata
From nonnabox.com

See details

EGGPLANT CAPONATA RECIPE - THIS ITALIAN KITCHEN

Web Aug 8, 2021 This Eggplant Caponata Recipe is the perfect traditional Italian condiment that's great for topping bruschetta, tossing with pasta, or topping grilled meats. Traditional caponata that's easy to put together and great for any occasion. Caponata is an Italian specialty with origins in Sicily.
From thisitaliankitchen.com

See details

CAPONATA {SICILIAN EGGPLANT SALAD} - ITALIAN RECIPE BOOK

Web Oct 22, 2018 Eggplant Caponata or Aubergine Caponata is one of the golden staples of Sicilian cuisine. It’s one of the most famous appetizers that is never missing on a Holiday table, being that Christmas, Easter or a Birthday party. There are different versions of Caponata cooked in Palermo and Caponata from Catania. I’ll tell you all the differences ...
From italianrecipebook.com

See details

AUTHENTIC CAPONATA RECIPE (WITH EGGPLANTS) - RECIPES FROM ITALY

Web Apr 26, 2023 Caponata is a traditional Sicilian dish that has been enjoyed for centuries. This delicious and hearty vegetable stew is made with eggplant, tomatoes, onions, celery, capers, olives, and vinegar, all cooked together until they form a flavorful and aromatic dish.
From recipesfromitaly.com

See details

SICILIAN EGGPLANT CAPONATA RECIPE - TRANSLATED INTO ENGLISH!

Web Jan 7, 2023 How to Make Sicilian Eggplant Caponata. Translated from the traditional recipe: Cut all of the vegetables into cubes: celery, peppers, eggplant and tomatoes. Cut the onion into thin slices. Salt and put pressure on the eggplant cubes [presumably with a heavy plate] in order to drain any bitter liquid from the eggplant.
From piattorecipes.com

See details

CAPONATA SICILIANA - LA CUCINA ITALIANA

Web Oct 6, 2023 There's no dish as quintessentially Sicilian as eggplant caponata siciliana. Here's our recipe so you can make it at home.
From lacucinaitaliana.com

See details

SICILIAN CAPONATA - AN AMAZING EGGPLANT APPETIZER

Web May 3, 2021 Dice the eggplant into 1 inch cubes, skin on. Heat olive oil in a large skillet over medium-high heat. Add eggplant and fry, tossing occasionally, until browned, 5-7 minutes. Using a slotted spoon, transfer eggplant to paper towel to drain; set aside. If needed fry in batches.
From homemadeitaliancooking.com

See details

BEST EGGPLANT CAPONATA - THE CLEVER CARROT

Web Aug 21, 2022 Olive oil Eggplant Celery Onion Green olives Capers Tomato sauce ( homemade Sicilian-style or jarred, I like Rao’s) Red wine vinegar Granulated sugar Large handful or fresh green herbs, such as parsley or basil, roughly chopped Good sourdough bread or focaccia, to serve Recipe Tips: Out of olives and capers? Try Tapenade instead!
From theclevercarrot.com

See details

SICILIAN EGGPLANT CAPONATA RECIPE | THE AUTHENTIC CAPONATA FROM …

Web Instructions. Dice the eggplants into medium/small pieces. In a large skillet, toast the almonds over medium heat until golden. Remove the almonds from the skillet and set them aside. In the same skillet, heat 2 tablespoons of olive oil. Add the eggplants and fry them (medium/low heat) until well cooked.
From gourmetproject.net

See details

EGGPLANT CAPONATA – GIADZY

Web Jun 9, 2022 The big difference with Caponata is that it's flavored with red wine vinegar, capers, a touch of sugar, and raisins (trust me!) that add a wonderful sweet acidity to the dish. In Sicily and Sardinia, it's common to toss eggplant caponata with …
From giadzy.com

See details

SICILIAN EGGPLANT CAPONATA | ITALY MAGAZINE

Web Jul 15, 2016 This dish, essentially a relish with an agrodolce (‘sweet-sour’) twist, consists of the following base ingredients: eggplant, onion, tomato sauce, celery, vinegar, capers, olives, basil, sugar and salt.
From italymagazine.com

See details

EGGPLANT CAPONATA (SICILIAN VERSION) RECIPE | RECIPES.NET

Web Nov 12, 2023 Make your meals healthier with our yummy vegetable recipes! Whether it’s green and leafy, or bright and colorful veggies, our recipes are the perfect answer. Whip up and serve flavorful vegetable dishes to keep your loved ones full and healthy.
From recipes.net

See details

EGGPLANT CAPONATA ANTIPASTO RECIPE - OLIVIA'S CUISINE

Web Dec 30, 2019 Caponata is a Sicilian dish consisting of eggplants and other vegetables, tossed with a vinegary sauce. As it’s the case with most Italian classics, there are as many versions as there are cooks. Variations include olives, capers, celery, carrots, potatoes, pine nuts, stale bread and even raisins.
From oliviascuisine.com

See details

WHAT TOWN IN SICILY WAS THE SICILIAN PIZZA FOUND? - NCESC

Web 17 hours ago Caponata, a savory eggplant appetizer, is one of Sicily’s most famous dishes. It combines sweet and savory flavors and is made with fried eggplant, olives, vinegar, tomatoes, and capers. What do Sicilians call pizza? The original, authentic version of pizza from Sicily is called sfincione, which loosely translates as “thick sponge.”
From ncesc.com

See details