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
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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Eggplant Caponata Recipe
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EGGPLANT RECIPES We Can't Keep to Ourselves Anymore
#eggplant #eggplantrecipe #italianfood
Eggplant Recipes We NEED to Share with You | Our Favorite Italian Eggplant Recipes
Eggplant used to be my least favorite vegetable... until Eva completely changed my mind in a previous video:
Now I can't get enough of it! We're back on the subject because since releasing the first video, we've accumulated a handful of eggplant recipe that, for various reasons, we really feel the need to share. On the roster we have a long-awaited classic, a personal favorite, a shameful secret, and a point that Eva needs to prove.
We hope you enjoy learning about these dishes! If you do, please give this video a thumbs-up and subscribe to the channel!
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PASTA ALLA NORMA RECIPE -
CAPONATA DI MELANZANE RECIPE -
MAMMA ROSA'S EGGPLANT RECIPE -
LICCUMIE COOKIE RECIPE -
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00:00 - Eggplant Recipes We NEED to Share
00:52 - A Classic Eggplant Pasta Recipe
03:09 - Pasta alla Norma
05:12 - A Personal Favorite Eggplant Recipe
07:08 - Caponata di Melanzane
09:21 - Our Secret Eggplant Dish
11:56 - The REAL Mamma Rosa's Eggplants
13:32 - Another Eggplant Dessert Recipe
16:13 - Liccumie Eggplant Cookies
18:05 - Ciao for Now!
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.
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 Caponata Recipe Tutorial - Vegetarian - Healthy- Delicious and Easy Recipes
#EggplantRecipes #EggplantCaponata #ItalianCooking #ItalianCookingTutorial #MommyRamblingsBlog
I add chopped garlic after the onion and sauté before adding the rest of the veggies back in.
Delicious and healthy Eggplant Caponata:
1 large male eggplant ( if you cannot get a male, a female will do)
2 red, orange or yellow bell peppers
Celery
1 Med Onion
Chopped Garlic
Capers
Pine Nuts 1/4 Cup
1 Can Medium Black Olives
Olive Oil
Cooking Wine
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