How To make Crockpot Caponata
Ingredients
1
pound
plum tomatoes, chopped
1
each
eggplant, cut in 1/2 inch pieces
2
each
zucchini, cut in 1/2 inch pieces
1
each
onion, finely chopped
3
each
celery stalks, sliced
1/2
cup
parsley, fresh, chopped
2
tablespoon
red wine vinegar
1
tablespoon
brown sugar
1/4
cup
raisins
1/4
cup
tomato paste
1
teaspoon
salt
1
pepper, freshly ground
3
tablespoon
oil cured black olives (optional)
2
tablespoon
capers (optional)
Directions:
Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crockpot. Cook, covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Stir in olives & capers, if using. Serve warm or cold.
How To make Crockpot Caponata's Videos
2910 Tuna Meatballs with Caponata
Tuna Meatballs
300 g potatoes, boiled, peeled and mashed
300 g Italian tuna fillets in olive oil
1 egg
2 teaspoons grated Pecorino Romano
2 tablespoons chopped parsley
2 cloves garlic, minced
1 tablespoons chopped capers
2 anchovy fillets, minced
Grinding black pepper
Breadcrumbs
Sunflower oil for frying
Dump everything in a bowl, except the breadcrumbs. With your hands form small meatballs as for appetizers or make them golf ball size to serve 4. Roll them in breadcrumbs and fry them until golden brown in the oil. Serve them accompanied with the caponatina and crusty bread.
Sicilian Eggplant Caponata | Mother In Law Recipe
Sicilian Eggplant Caponata Mother In Law Recipe
Full recipe below ⬇️
Today, I’m taking you to beautiful Sicily. This is an incredible recipe from my mother in law for Sicilian Eggplant Caponata. Sicilians everywhere are very proud of their caponata and while recipes for eggplant caponata can be different from city to city, town to town and even village to village, this family recipe is one that all can agree on. You can serve as a side dish or on its own with a slice of toasted country bread. Enjoy from my family to yours!!
Ingredients
2 large eggplants cubed
1 small onion diced
1 celery stalk chopped
1 large can of peeled plum tomatoes chopped
2 garlic cloves
5 tablespoons of capers
1 red chilli pepper or red chilli flakes
1/2 cup olive oil or more as needed
5-7 tablespoons of red wine vinegar
1 cup of green pitted olives
1 teaspoon of salt adjusted to your taste
1 handful of fresh flat leaf parsley chopped
* Fresh basil and oregano are optional
Instructions
1. Cut eggplants lengthwise and cut into cubes and place in a large bowl.
2. Dice your onion, cut chilli pepper and chop the celery stalk into pieces.
3. In a large skillet or pan add olive oil and turn heat to med-high. Add your onion, chili pepper and celery stalk and sauté for a minute before adding cubes eggplants. Reduce heat to med-high. Cook until eggplants are soft and have a golden color.
4. Squeeze 2 cloves of garlic with eggplant mixture, add capers and pitted green olives while tossing until ingredients are mixed together. Add more olive oil if the mixture looks dry.
5. Add red wine vinegar and continue to stir. See video for special instructions.
6. Add your can of peeled plum tomatoes that have been chopped and lower the heat for approx. 10-15 minutes.
7. Add basil (optional), salt and sprinkle chopped parsley at the end.
Music: Jazz In Paris - Media Right Productions
#jannascookingshow #siciliancaponata #motherinlawrecipe
1 Minute Recipe Easy Caponata Recipe
DESCARGAR VIDEO AQUÍ:
Caponata | 40 Minutes | Guided Cooking | CHEF iQ Smart Cooker
With roots in Sicily, Caponata pairs perfectly with fresh Italian bread. Loaded with hearty eggplant accompanied by briny capers and olives, this vegetarian dish is an easier plant-based swap for Sunday night gravy. Caponata also makes a great topping for grilled fish or tossed with pasta. No worries about making more than you need; it tastes even better the next day when the flavors have developed even more. Leftovers, anyone?
Still don’t have a Smart Cooker? Find out all of the ways you can cook smarter with CHEF iQ at our site and order your very own Smart Cooker today:
Questa ricetta me l'ha insegnata un cuoco turco! Melanzane incredibilmente deliziose!
Questa ricetta me l'ha insegnata un cuoco turco! Melanzane incredibilmente deliziose!
Ciao a tutti! Oggi vi presento una deliziosa ricetta di melanzane, che adoro tantissimo! Melanzane ripiene di pollo e peperoni al forno con il sugo di pomodoro, sono perfette per pranzo o cena. Le adorerà tutta la famiglia! Bastano pochi semplici ingredienti per preparare un piatto sano e molto gustoso. Melanzane fatte in questo modo le preparo molto spesso e non mi stanco mai di mangiarle! Provate questa super deliziosa e facile ricetta di melanzane ripiene al forno e fatemi sapere nei commenti cosa ne pensate! Buon appetito amici!
Ingredienti:
- 5 melanzane
- 1 peperone
- 1 cipolla
- 2 spicchi d'aglio
- 300 gr di petto di pollo
- 600 ml di polpa di pomodoro
- 20 gr di parmigiano
- Sale, pepe, paprika, origano
- Olio d'oliva
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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
Links from the video:
April Bloomfield - Egg Drop Soup |
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