How To make Sicilian Eggplant Appetizer
3 md Eggplant
Olive oil 4 sm Celery stalks, diced
4 tb Tomato sauce
4 tb White vinegar
1/2 ts Honey
4 ea Green olives, halved
4 ea Black olives, halved
4 tb Capers
1 tb Pine nuts
1/2 ts Black pepper
Salt Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir often. Allow to cool & ten serve. Vera Gewanter, "A Passion for Vegetables"
How To make Sicilian Eggplant Appetizer's Videos
Eggplant Caponata - Best Summer Eggplant Recipe!
Caponata is a wonderful Sicilian sweet and sour eggplant recipe. The eggplant absorbs all of the strong flavors from the sugar, raisins, red wine vinegar, olives, and capers. Eggplant Caponata gets better a couple of days later, so make a big batch of this Italian classic!
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INGREDIENTS:
-2 pounds eggplant - cubed
-1 cup celery - chopped
-1 cup red onion - chopped
-1 cup pitted green olives - chopped
-1/4 cup pignoli nuts
-1/4 cup parsley - minced
-1/8 cup capers - rinsed
-1/4 cup raisins
-1 (6) ounce can tomato paste
-3/4 cup olive oil
-1/4 cup red wine vinegar
-2 Tbsp sugar
-1 tsp kosher salt
-1/2 tsp black pepper
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EGGPLANT PRESERVED IN OLIVE OIL Italian recipe - Italian Appetizers Bruschetta
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After the great success of SUN DRIED TOMATOES IN OIL, today I am going to show you the recipe of EGGPLANT IN OIL, revealing to the whole world the secret recipe handed down from generation to generation by my family. Let us know your opinion and your advice.
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Eggplant Caponata, a Sweet & Sour Vegetable Stew
Eggplant Caponata is a Sicilian style of ratatouille with an intense jammy flavour. What makes this uniquely different is the sweet and sour flavours made from sugar and vinegar. Make sure you fry the eggplant nicely, that’s the secret to that creaminess. It’s the hero of the dish. Caponata is delicious served on crusty toasted bread, as a side of veges with swordfish, octopus or any seafood, or even mixed in plain pasta with a little cheese. I like mine with lots of fresh basil. The pine nuts are optional, but enhance the dish with crunchy texture and bursts of nuttiness. Enjoy my Eggplant Caponata today!
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Caponata Recipe
Today I would like to share with you my Caponata recipe.
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Try this if you hate eggplant! #shorts
You'll love the combination of savory, sweet, and sour flavors in this creamy eggplant caponata! A great make-ahead appetizer!
FULL RECIPE ????
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INGREDIENTS:
???? 1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes
???? Kosher salt
???? Extra virgin olive oil I used Private Reserve EVOO
???? 1 yellow onion chopped
???? 1 red bell pepper cored and chopped
???? 2 small celery stalks thinly sliced
???? Black pepper
???? 1 cup crushed tomatoes
???? 2 tablespoon capers
???? ¼ cup pitted green olives roughly chopped
???? ¼ cup raisins
???? 2 teaspoons honey more to your liking
???? 1 bay leaf
???? ¼ teaspoon to ½ teaspoon crushed red pepper flakes
???? ¼ cup red wine vinegar
???? ¼ cup dry white wine
???? 2 tablespoon chopped fresh parsley
???? 2 tablespoon chopped fresh mint
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How to make the Real Sicilian Caponata - Rossella's Cooking with Nonna
Join Rossella and Nonna Angelina Purpura from Carini (Palermo, Sicily), Italy, as they make the real caponata from a classic Sicilian recipe: Caponata.
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