How To make Caponata I
Ingredients
2
pound
eggplant, cut into 1-inch cubes
1/4
cup
extra virgin olive oil, more, if necessary
2
each
garlic cloves, mashed
1
md
red onion, peeled cut in half, and sliced
2
cup
celery, sliced
2
cup
tomatoes, ripe paste eg. Roma, chopped
3
each
bay leaves, (or more) (break dried leaves in 2 or 3 pieces; finely chop leaves after, fresh removing petiole & midrib
2
tablespoon
red wine vinegar, or more to taste
2
tablespoon
capers, small or large ones chopped
1/2
cup
pitted kalamata olives, or other brine-cured olives coarsely chopped
1
salt
1
pepper, freshly ground
GARNISH:
1/4
cup
basil, fresh sliced thinly at the last minute
3
tablespoon
pine nuts, toasted or chopped walnuts
1
parsley, chopped fresh
Directions:
Place the eggplant cubes in a colander and sprinkle them generously
with salt. Let stand at least 1/2 hour; rinse well under cold water,
drain, and pat dry with paper towels.
Heat 1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking.
As soon as all the eggplant is in the pan, gradually add the garlic,
onion and celery. Cook until hot through but not browned, keeping
the heat as high as possible. Stir in the tomatoes, bay leaves,
vinegar, capers, and olives. Mix well and lower the heat to simmer.
Cook for about 15 to 20 minutes, or until the eggplant is tender and
the flavor is well developed.
Season the caponata with salt, pepper, and additional vinegar as
needed. Add basil leaves, nuts, and parsley. Serve hot, at room
temperature, or chilled.
Variation: Add chopped anchovies, chunks of fish or shellfish, ham,
italian sausage, or other cooked meat to the vegetables in the last
few minutes of cooking time.
How To make Caponata I's Videos
Sicilian Caponata | Caponata Siciliana | Vegan |
#Sicilian_Caponata #Caponata_Siciliana #Vegan
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Ingredients:
3-4 medium eggplants
3-4 red/yellow/orange bell peppers
1/4 cup extra virgin olive oil
2 cups oil for frying (olive oil is best)
1 large onion sliced thin
2-3 celery stalks sliced
2 large tablespoons tomato paste
4 plum tomatoes peeled and cubed
15 green Sicilian olives pitted and sliced
1/4 cup raisins (30g)
1/4 pinoli (30 g)
2 tablespoons vinegar I used white wine
2 tablespoons capers in salt rinse well
1 tablespoon sugar
Water as needed
Fresh cracked black pepper
Fresh basil
Salt (as desired).
Directions:
Step#1- In a large bowl filled with water add a few tsp salt.
Step#2- Cube eggplant and soak in salted water at least one hour. Place a small plate on top to keep totally submerged. Cube peppers and set aside.
Step#3- Bring to a boil a small pot filled with water. Add tomatoes in for a few minutes. Remove and easily peel skin off and set aside.
Step#4- Toast the pinoli nuts in hot frying pan stirring and careful not to burn and then set aside.
Step#5- Rinse eggplant cubes under cold water. Squeeze water out and place on kitchen towel or paper towel to dry.
Step#6- Fry small amount at a time and set aside. Heat should be on high so eggplant doesn’t absorb oil. 375°F. Fry the peppers at 350°F and set aside
Step#7- In a large skillet add oil, sliced onion and celery.
Step#8- Cook on very low heat with lid on. The vegetables need to cook slowly and not burn. If it dries out add a little water.
Step#9- Once golden higher the heat, add tomato paste and chopped tomatoes, let it fry for a few minutes and then add capers and olives.
Step#10- Lid back on an let it cook for 10 minutes.
Step#11- Add vinegar, let it evaporate and then add raisins, sugar, fried eggplants and fried peppers.
Lots of fresh basil. Adjust the salt and fresh cracked black pepper.
Step#12- Lower heat and cook it with lid on for about 10 minutes until all the ingredients marry together.
Caponata will taste better the next day. Garnish with fresh basil before serving. Enjoy cold or at room temperature.
Buon appetito
How to make Caponata - Recipe by Laura Vitale - Laura in The Kitchen Episode 62
To get this complete recipe with instructions and measurements, check out my website:
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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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CAPONATA DI MELANZANE RICETTA SICILIANA ORIGINALE BUONISSIMA
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???? TORTA DI PESCHE SENZA COTTURA
???? SANDWICH DI PATATE
???? RISOTTO DI ZUCCHINE E FIORI DI ZUCCA
???? TORTA GELATO OREO
???? POLPETTE DI PATATE
❤ TORTINI AL CIOCCOLATO
???? FRITTELLE DI BASILICO
???? CENA ESTIVA
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????barchette di peperoni
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????????????????????????????????RICETTA - RECIPE
3 melanzane
olio extravergine di oliva
1 cipolla rossa di Tropea
2 cucchiai concentrato pomodoro
olive verdi q.b.
4 cucchiai di aceto
2 cucchiai zucchero semolato
sedano
capperi
????????????????????????????????RECIPE
3 eggplants
extravirgin olive oil
1 red onion (i used Tropea onion from Calabria)
2 tbs tomato paste
green olives as necessary
4 tbs vinegar
2 tbs sugar
celery
capers
1 Minute Recipe | Easy Caponata Recipe
Caponata is so satisfying vegan recipe that can't even believe it's vegan dish!! So much flavors!!
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Caponata Ingredients
1 lb. / 453g eggplant, 1-inch cubed (approximately 1 large eggplant)
1/2 tsp. salt
3 Tbs. / 45ml olive oil
8 oz. / 226g onion, 1-inch cubed (approximately 1 medium side onion)
3 oz. / 85g celery, sliced (approximately 2 to 3 stalks of celery)
2 oz. / 56g pitted green olives
2 oz. / 56g caper
14.5 oz. / 411g diced tomato
2 Tbs. / 25g sugar
4 Tbs. 60ml red wine vinegar
Salt & pepper to taste
1 Tbs. chopped Italian flat leaf parsley
Toasted bread to serve with
Sicilian Caponata | Kitchen on the Cliff with Giovanna Bellia LaMarca
I hope you enjoy my version of Caponata! This recipe can be found in my book Sicilian Feasts on page 17. If you make it at home, please share your creations with me!
BOOKS:
WEBSITE:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco
Ingredients:
1 eggplant
Two red peppers
Two large onions
4 stalks of celery
1 cup plus as needed olive oil for frying
Salt to taste
2 tablespoon’s of capers in salt
1/4 cup ketchup (secret ingredient)
1/4 cup red wine vinegar