Eggplant Relish aka Caponata | Frankie Celenza
Sicilian Caponata is a sweet and sour dish made with eggplants, olives, peppers and more is surprisingly hearty for being vegan.
INGREDIENTS:
Olive oil
1 eggplant, cut into cubes
1 onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
1 Tbsp capers
½ cup Castelvetrano olives, sliced
3 garlic cloves, minced
Pinch of pepper
1–2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
Zest of ½ lemon
2 Tbsp tomato paste
½ cup sugar
1 can diced tomatoes
Sliced baguette, to serve
STEPS:
1.) Add olive oil to a sauté pan over medium heat. Once oil starts to shimmer, add eggplant cubes. Cook, while stirring, until eggplant begins to brown. Remove from pan and reserve.
2.) In the same pan, add the onions, red bell peppers and celery. Stir to combine. Cook until the veggies begin to soften, then add the capers, olives, garlic and pepper.
3.) Add red wine vinegar and balsamic vinegar and stir to combine. 4.)Add lemon zest and tomato paste, and stir to combine.
5.) Sprinkle sugar over top and add canned tomatoes. Return eggplant to pan, and stir altogether. Simmer over medium-low heat until thick and slightly reduced.
6.) Serve warm or cold with sliced baguette.
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How to make Caponata - Caponata Sicilian Recipe
Caponata is a traditional Sicilian recipe, a rich and greedy vegetable-based side dish, to be enjoyed in combination with meat or fish dishes. Each Sicilian family has its caponata recipe and the preparation of this dish can vary slightly from city to city. Today Roberto will show us how to make caponata! Enjoy!
Ingredients: (for 15 portions)
- 5 Eggplants
- 4 Peppers
- 2 Onions
- 2 Carrots
- 300 ml Olive oil
- 300 ml White wine
+ 100 ml White vinegar
- 150 ml water
- 10 gr Salt
- 5 gr Sugar
- 60 gr Capers
- 200 gr Green olives
- 1 Lt Tomato sauce
Additional advice:
* Vegetables can be fried
* Dried fruit can be added
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Music: Happy Haunts - Aaron Kenny
Sicilian Caponata recipe. Traditional italian food. Vegetarian eggplant recipe from Sicily
A delicious italian dish, sicilian caponata.
Enjoy the agrodolce sweet and sour taste of this traditional sicilian food.
You can serve it hot or cold as is or on a slice of toast with some fresh basil on top.
Enjoy!
Ingredients:
- 1 large eggplant (about 500 grams)
- 1 head of garlic
- 500 grams tomatoes
- 1 handful of raisins
- 2 medium onions
- 1 red pepper
- 1 green pepper
- 2 celery stalks
- 2 medium potatoes
- 2 anchovies
- chilli
- 1 handful of olives
- 1 tbsp sugar
- 2 tbsp cider vinegar
- half a glass of white wine
- sald
- pepper
- dry oregano
- olive oil
- a few fresh basil leaves
Music:
Eggplant Caponata Recipe
Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers. It's best the next day, so try to make it ahead and store it in the fridge in a tight-lid mason jar. Bring it to room temperature before serving.
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Italian Eggplant Stew (Caponata) | April Bloomfield | The Spotted Pig NYC
Top New York chef April Bloomfield is back!
This time she's bringing us her delicious Italian Caponata recipe packed full of vegetarian flavour and goodness. Yum! It's a stew that's light on the stomach, pleasing to the eye and so simple to make it'll become a firm favourite in your home.
Do you want to see more scrummy vegetarian dishes on Food Tube? Tell us in the comments box below, we always love to hear what you think.And if you're planning a trip to NYC taste April's fabulous dishes for yourself at her awesome restaurant
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April Bloomfield - Egg Drop Soup |
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The EGGPLANT CAPONATA Sicilian Italian Original recipe vs @uomodicasawith BBQ Caponata recipe
Today we cook a classic of Italian cuisine the CAPONATA ????
To decide the winner between @uomodicasa who made a particular version on the BBQ ( that you can watch here: and my version, will be Anto, an international well known judge.
Ingredients:
Eggplant 2
Peppers 2
Red Onions 2
Celery 2 stalks
Tomato paste 2 tbsp
Green olives 2 tbsp
Raisins 2 tbsp
Capers 2 tsp
Pine nuts 2 tsp
Olive oil 2 tbsp
Sugar 2 tsp
Vinegar 2 tbsp
Garlic 2 cloves
Ripe tomatoes 2
Frying oil
salt
Here, on my website, you will soon find the written recipe:
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