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.
Sicilian Cod w/ Caponata
Sail away to Sicily with this flavour-packed (and healthyish) dish!
Learn about the Jewish origins of Sicilian and Italian cuisines while making caponata, a vegetable stew/sauce, served with baked cod. YUM!
Recipe is below after the break, finished dish is throughout the video, enjoy!
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Cod with Aubergine/Eggplant Caponata
Adapted from Bon Appétit Magazine
3 tablespoons olive oil
1 medium sweet onion, diced small
2 celery ribs, diced small
3 cloves garlic, minced
1 large aubergine/eggplant about 500g (1 pound), peeled and cut into 1 cm (1/2-inch) cubes
2 cups baby plum tomatoes, kept whole
1 x 425g (15 ounce) can tomato passata (sauce)
3 tablespoons red wine vinegar
1/2 cup sultanas (golden raisins)
1/4 cup pine nuts
¼ cup capers, drained
Salt and pepper
4 cod loin fillets (about 1 kilo (2 pounds) total)
Chopped parsley (optional)
Toasted baguette (optional)
Heat oven to 200℃ (400℉)
Heat 1 tablespoon of the oil in a large nonstick saute pan over medium heat. Add onion and celery; cook 5 minutes. Add garlic; cook 1 minute. Pour in another 1 tablespoon of the oil (if needed) and add aubergine (eggplant); mix well and cook 5 minutes.
Add tomatoes, tomato sauce, vinegar, sultanas (raisins), pine nuts and capers. Cook 5 minutes, then reduce heat to medium-low and cook 10 more minutes. Season with salt and pepper to taste.
Meanwhile, place cod fillets down on a rimmed baking sheet lined with baking paper. Brush with remaining 1 tablespoon oil and season lightly salt and pepper.
Bake 10-12 or until fish flakes easily with a fork.
Serve cod with eggplant caponata. The caponata can be made up to two days ahead and stored in an airtight container in the fridge, the fish can be made up to a day ahead and stored in the fridge in an airtight container. Bring both to room temperature (do not heat) before serving.
Jewish Food: More Than Just Matzo Ball Soup | Unpacked
Talking about Jewish food is both mouth-wateringly delicious and just a little complicated.
While Ashkenazi Jews (Jews from Eastern Europe) are used to foods like gefilte fish and matzah ball soup, these dishes would be foreign to a Jew from The Middle East, North Africa or Ethiopia who would prefer to chow down pkaila, shakshuka, t’bit or doro wat.
What connects Jewish foods, apart from being delicious, is that they developed from economic necessity and were often a way for poor communities to create something tasty from very little.
While some of these dishes have been forgotten over time, others are enjoying a culinary renaissance and gaining new generations of fans.
So pull up a seat and join us on this delicious culinary journey as we take the lid of the culinary melting pot of Jewish food.
Chapters
00:00 Intro
00:54 Turkey - P'tcha (Calf foot jelly)
01:55 Italy - Caponata, Fennel Gratin, and Prosciutto d'Oca (Duck prosciutto)
03:26 India - Jewish Puri (sweet Yom Kippur break fast food)
04:10 Ethiopia - Doro Wat (Shabbat slow-cooked chicken stew) and Dabo
05:37 Iraq - T'bit (Shabbat slow-cooked chicken stew) and Khikakeh (crispy rice)
06:14 Reasons Jews adapted local recipes
06:56 Outro
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About Explainers: From ancient Jewish traditions to the modern State of Israel, we explain it all. Diving into anything and everything related to Jewish culture, history, and even religion.
Understand Jewish holidays, Israeli politics, Jewish diasporic communities, and more. Learn about Judaism in pop culture, debunking myths about Jews, and explore obscure Israeli landmarks. We’re asking questions as basic as “What is the Talmud?”, and as obscure as “How did hip-hop boost Kosher wine sales?”, and everything in between.
About Unpacked: We provide nuanced insights by unpacking all things Jewish. People are complex and complicated — yet we’re constantly being pushed to oversimplify our world. At Unpacked we know that being complex makes us more interesting. Because of this, we break the world down with nuance and insight to drive your curiosity and challenge your thinking.
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You need HARISSA in your life! 3 recipes to get you started
Tunisian Mint Tea with Pine Nuts
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When in doubt, go with HARISSA. Check out these 3 recipes, all using this amazing Tunisian chili paste.
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Receta 7: Berenjenas en la España árabe y judía, con Paco Morales, Estrella Michelin 2017
----Encuentra la receta original en
Como el cilantro o el aceite de oliva, la berenjena se convirtió en época medieval en un elemento identitario de árabes y judíos. Esta receta de Ruperto de Nola ilustra cómo los recetarios, al igual que las culturas, cogen de aquí y de allá para crear algo nuevo y hacerlo suyo.
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MOORISH AUBERGINE BY CHEF PACO MORALES
Just like coriander or olive oil, the aubergine became a signal of identity for Arabs and Jews in the Middle Ages. This recipe by Ruperto de Nola illustrates how cuisine, just like culture, picks up a little from here and there, creating something of its own in the process.
----You can find this recipe at
Benedetta Jasmine Guetta - Cooking Alla Giudia: A Celebration of the Jewish Food of Italy
May 8th, 2023