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
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
CAPONATA
This Eggplant Caponata is a delicious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Perfect spread for bread or a dip for breadsticks!
Provided by Elise Bauer
Categories Appetizer Condiment Caponata Eggplant Italian Relish
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Toss eggplant with salt, let drain: Toss the diced eggplant with about 2 tablespoons salt and put into a large bowl. Cover the bowl with a plate that just about fits the bowl and weigh it down with a heavy can. Let this sit for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.
- Cook onions, celery, garlic: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Cook, stirring occasionally until the onion begins to soften - about 5 minutes. Add the garlic. Cook 1-2 minutes more. Remove from the skillet and set aside.
- Sear the eggplant: Wipe the pan with a paper towel, turn the heat to high and add the remaining olive oil. Let this heat until the oil is nearly smoking. Add the eggplant and spread it out in as thin a layer as you can in the skillet. Let this sizzle for 1-2 minutes before stirring, then let it sit for a full minute before stirring again. Cook like this for 5-6 minutes.
- Combine with other ingredients: Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well. Add the vinegar, sugar and tomato paste and stir once more. Cook, stirring occasionally until eggplant is very soft, about 8 minutes.
- Let cool, add basil, salt, pepper: Remove from heat and let cool to room temperature. Mix in the basil. Season with salt and pepper to taste. Caponata can be refrigerated, covered, up to 5 days.
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