MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)
This recipe was passed down from my grandmother Yandoli to my mother to me. I loved it as a child and still love it! Serve it as a side dish or as a light vegetarian lunch.
Provided by Rosemarie Yandoli-Smith
Time 2h5m
Yield 10
Number Of Ingredients 12
Steps:
- Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
- Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
- Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
- Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
- Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 16.6 g, Fat 6 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 721.3 mg, Sugar 7.9 g
CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)
Provided by Food Network
Categories appetizer
Time P2D
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
MAMMA'S CAPONATA
Great as an appetizer, but you can easily turn this into a meal. Instead of topping bread, serve over warm pasta. -Georgette Stubin, Canton, Michigan
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onion and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
STEAMED EGGPLANT SALAD
This appetizer is a sweet side salad that complements any main dish.
Provided by Eirrehc Guadalupe
Categories Side Dish Vegetables Eggplant
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add eggplant, cover, and steam until tender, 5 to 7 minutes. Let cool enough to handle, about 10 minutes.
- Peel eggplant and dice; transfer to a bowl. Add tomatoes, onions, soy sauce, vinegar, sugar, and ginger. Stir in chile pepper and garlic; mix all together well.
- Chill for at least 30 minutes. Serve cold.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.3 g, Fat 0.7 g, Fiber 10.4 g, Protein 3.8 g, SaturatedFat 0.1 g, Sodium 456.1 mg, Sugar 10.6 g
More about "mamma annettes caponatina eggplant salad recipes"
CAPONATINA (EGGPLANT CAPONATA RECIPE) - COOKING WITH …
From cookingwithmammac.com
5/5 (5)Total Time 1 hrCategory Appetizer, Side DishCalories 329 per serving
- Use a peeler to remove the skin from the tomatoes. For each tomato, cut a circle around the core to remove it, then cut the tomato in half. Cut each half in half again. Squeeze the tomato quarters gently to loosen the seeds and scrape them out with a knife.
- Squeeze out the liquid from the tomato pieces and set them in a drainer. Pat them dry with a paper towel before adding to the caponata.
- Rinse the eggplants. Cut off the root and stem ends. Peel the skin. Cut each eggplant in half lengthwise, then in half again lengthwise. If they're still very thick, you can cut them in half again. Cut the eggplant horizontally into cubes about 1.5 inches thick. (Or make them smaller for a spreadable relish.)
- Chop the onion and garlic. Heat oil in a large skillet on medium high. Add the onions to the pan and cook for a couple minutes, then add the garlic. Cook until the onions are soft. Don't let the garlic burn.
CAPONATA RECIPES: ITALIAN EGGPLANT SALAD – SHEKNOWS
From sheknows.com
CAPONATA {SICILIAN EGGPLANT SALAD} - ITALIAN RECIPE BOOK
From italianrecipebook.com
CAPONATINA | SICILIAN COOKING
From siciliancookingplus.com
EGGPLANT CAPONATA - BEST SUMMER EGGPLANT RECIPE! - YOUTUBE
From youtube.com
VEGETARIAN EGGPLANT CAPONATA SALAD RECIPE - MY EDIBLE FOOD
From myediblefood.com
MOM’S CAPONATA (EGGPLANT SALAD) - TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
CAPONATA (EGGPLANT SALAD) | CIAO ITALIA
From ciaoitalia.com
MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD) - EASY COOK FIND
From easycookfind.com
MAMMA ANNETTES CAPONATINA EGGPLANT SALAD RECIPES
From tfrecipes.com
MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD) | RECIPE
From pinterest.com
10 EGGPLANT SALAD RECIPES YOU'LL WANT TO MAKE TONIGHT
From allrecipes.com
EGGPLANT CAPONATINA FROM BERETTA RECIPES
From noterecipes.com
CAPONATINA (EGGPLANT SALAD) - COOKING WITH MAMMA C
From cookingwithmammac.com
CAPONATA PASTA SALAD | SHARE THE PASTA
From sharethepasta.org
CAPONATA (EGGPLANT SALAD) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
MAMMA ANNETTES CAPONATINA (EGGPLANT SALAD) | FLOWERS-ART.QUEST
From flowers-art.quest
ARUGULA + MOZZARELLA SALAD WITH EGGPLANT CAPONATA RECIPE
From recipes.sparkpeople.com
CAPONATA RECIPE [SICILIAN EGGPLANT SALAD RECIPE] — THE MOM 100
From themom100.com
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