How To make Eggplant Caponata
2 Medium eggplants
1/2 c Vegetable stock
2 Onions, sliced
1 c Diced celery
3/4 c Tomato puree
1/2 c Vinegar
2 tb Sugar
2 tb Capers
4 tb Raisins or currants, plumped
In hot water Salt & pepper Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer. In a large saute pan over moderate heat, bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir in ther eserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.
How To make Eggplant Caponata's Videos
Eggplant Caponata | Italian Bruschetta Spread
Full recipe at:
This Eggplant Caponata Recipe is the perfect traditional Italian condiment that’s great for topping bruschetta, tossing with pasta, or topping grilled meats. Traditional caponata that’s easy to put together and great for any occasion.
( Episode 46 ) Eggplant Caponata Recipe | Uncle Giuseppe's Recipes
Eggplant Caponata Recipe | Uncle Giuseppe's Recipes
Let us know what recipes you would like us to explore by adding a comment below.
Ingredients:
2- large Eggplants
2 cup- diced Spanish onion
2 cup- celery (cut in half moons)
½ cup- capers
1 cup- Sicilian olives (pitted and broken in half)
½ cup- olive oil
2 cup- marinara sauce
1 cup- white wine vinegar
1 cup- sugar
1 tbs- salt
Directions:
1. Cut eggplant into large diced cubes and place in a mixing bowl.
2. Add 1 cup of oil, 1tbs of salt and toss until all of the eggplant is coated in oil.
3. Place the contents of the bowl on a paper lined sheet pan and roast at 350 deg for 30 mins.
4. In a large sauté pan, heat the remainder of the oil and add the celery and onion.
5. Cook the onion and celery for 3 -5 minutes, or until the onion is translucent.
6. Add the roasted eggplant and sauté for another 3-5 min.
7. Add the vinegar and sugar and stir well.
8. Add the marinara and let simmer for 5 min.
9. Remove from heat and add the capers and olives and stir.
10. Cool and enjoy!
About Uncle Giuseppe's Marketplace
Family-owned Uncle Giuseppe's Marketplace is a full-service food market whose mission is to provide a memorable shopping experience with outstanding customer service and quality products, along with the freshest foods made with traditional Italian recipes and ingredients. Founded in 1998, Uncle Giuseppe's has established itself as Long Island's leading Italian food retailing destination. Our Marketplaces emphasize an extensive selection of fresh products, prepared foods, and hard-to-find specialty and gourmet offerings, along with a full assortment of conventional groceries. Uncle Giuseppe's isn't just a supermarket, it's an experience.
0:00 How to make Eggplant Caponata.
0:10 Instructions.
1:15 The Reveal.
1:20 Closing.
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
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:
Caponata, a classic Sicilian dish
In this video I show you how to make my version of a classic Sicilian dish, Caponata. The recipe is as follows.
2 medium eggplants, cut into 1 in. cubed and roasted
2 medium red onions, julienned
1 bulb fennel, cut paper thin on a mandolin
2 cups green olives, halved lengthwise
1/2 cup raisins
1 tbsp capers
1 cup roasted pine nuts
1 bunch basil, chiffonade
1 cup white balsamic vinegar
1 cup honey
(THESE TWO ARE TO TASTE, START WITH HALF A CUP AND ADJUST UNTIL IT TASTES RIGHT TO YOU)
I hope you enjoy this recipe. If you do, consider subscribing.
Caponata #shorts
Ingredients
- 2 eggplants, diced large
- 1 red pepper, diced
- 1 onion, diced
- 2 sticks celery, diced
- 2 tomatoes, seeds removed and diced
- 20(ish) sicilian olives, pips removed and torn in half
- 1 small handful capers, rinsed
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp tomato paste
- 1/4 cup toasted pine nuts
- salt
Method
1. Start by tossing the eggplant in a good pinch of salt and leaving it in a colander for 20 minutes to draw some of the moisture out.
2. In a large fry pan over medium-high heat, add some oil and cook the eggplant in batches so you don’t overcrowd the pan. Cook until you have nice colour on all sides, remove and set aside.
3. Next, add the red pepper to the pan and cook for 2-3 minutes before adding the tomatoes. Cook for a further 3 minutes before adding the red wine vinegar. Once the vinegar has almost evaporated, remove the peppers and tomatoes and set aside with the eggplant.
4. Add the onion and celery to the pan and saute for 3 minutes before adding the rest of the cooked veg back to the pan along with the tomato paste.
5. Mix well, then add the capers, olives and pine nuts before tossing one last time.
6. Serve with some crusty bread and grilled fish if you wish.