Fabulous Eggplant Caponata 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.

EGGPLANT CAPONATA

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

Steps:

• Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. 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 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.
• To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.
• Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.
• Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.

EGGPLANT CAPONATA

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.

FABULOUS EGGPLANT CAPONATA

Steps:

• Put 1 inch oil in deep pot or large skillet over medium high heat. In batches, add eggplant and fry, stirring occasionally, until lightly browned and tender, 10 - 12 minutes. Drain on paper towels, season with salt.
• Drain all but 1/4 cup oil and return to medium high heat. Add onion, celery, and garlic and season with salt and pepper. Cook until golden brown, 15 minutes. Add tomato paste and cook, stirring constantly until lightly caramelized, 3 minutes.
• Reduce heat to medium. Add next 7 ingredients and 1/4 cup water. Cook, stirring frequently, until tomatoes break down, 15 minutes. Turn off heat, Stir in pine nuts, parsley, lemon juice and eggplant. Cool to room temperature, serve with crostini.

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.

EGGPLANT (AUBERGINE) CAPONATA

Steps:

• Combine all ingredients in a large enameled or stainless steel pot.
• Bring to a healthy simmer, stirring occasionally.
• You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
• The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
• Serve with garlic bread or croistini.
• If you decide to freeze this, it will stay for 2 months.