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
GRANDMA'S ITALIAN CAPONATA RECIPE
Grandma Angie is back again to show you another one of her classic family recipes--Italian Caponata! Subscribe, give this video a thumbs up, and click the bell to get notified whenever she posts a new video! (:
Caponata Recipe In a Sicilian Kitchen
On this episode of You, Me and Sicily we take you to the market to buy fresh produce and cook authentic Sicilian caponata with Eszter's friend Vanessa. This is a recipe that was handed down from generations of Vanessa's family ! The caponata recipe varies from home to home and region to region. The basic ingredient of eggplant is always the same. We take you step by step on how to make this staple Sicilian dish.
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Sicilian CAPONATA Recipe - Cooked on the Fontana Pizza e Cucina Wood-Fired Oven
Sicilian CAPONATA cooked on the Fontana Pizza e Cucina wood-fired stove top.
View our Sicilian CAPONATA Recipe at
Fabio's Kitchen: Episode 41, Eggplant Caponata
Now introducing…Eggplant Caponata! What does “caponata” mean? You’ll have to watch and see how this ties into the southern region of Italy. Eggplant is the base for this wonderful side dish, and this dish is sort of like a casserole…a one pot wonder with a bunch of ingredients. Let’s get cooking!
Eggplant Caponata recipe can be found here:
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Caponata
Caponata is a dense condiment of chunky fried eggplant and other vegetables and seasonings, jam-packed with flavor—sweet, sour, salty all at once. Sicilians make caponata in many variations and enjoy it in countless ways. Here’s a version I love—use it as a condiment on grilled meats and steamed fish; as a sauce for pasta; or as topping for bruschetta. Buon Gusto!
Recipe:
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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