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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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)
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Sicilian Eggplant Caponata Recipe
Sicilian eggplant Caponata is a traditional sweet and sour recipe, made with all produce grown locally: peppers, eggplants, celery, capers, basil, nuts, and raisins. It is served as an appetizer on bruschetta or as a side dish for grilled meat. It is easy to make and best if made ahead of time. The eggplants absorb all the flavors and the Caponata will taste even better the following days.
Find the recipe on my blog:
Serving the Sicilian caponata (0:00)
Fry the eggplants (0:15)
Fry the peppers (0:50)
Prepare all the other ingredients (1:07)
Fry the onions and the stalk of celery (1:35)
Add all the other ingredients (1:54)
Add the tomato sauce (2:03)
Add the sweet-sour sauce (2:19)
Add back the eggplants and the peppers (2:44)
Serve (3:24)
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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SICILIAN CAPONATA - Original Italian recipe
Caponata is one of the most iconic side dish of theSicilian cuisine: eggplants, celery, tomatoes and onions all together to create a special dish with a unique taste. Discover the original Sicilian recipe for caponata and taste it with some slices of bread or as a side dish for meat or fish!
00:00 - WHAT'S COOKING?
00:22 - PREPARATION
03:50 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (6 servings)
Eggplant 1 kg
Celery 400 g
White onion 250 g
Copper tomato 200 g
Green olives 200 g
Salty capers (desalted) 50 g
Pine nuts 50 g
Sugar 60 g
White wine vinegar 60 g
Basil a.n.
Tomato paste 40 g
Extra-virgin olive oil a.n. (extra dose for eggplants frying)
Fine salt to taste
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Discover a Sicilian sweet and sour eggplant warm salad called caponata | Pasta Grannies
Rosaria comes from a family of fishermen and this is her grandmother's recipe for caponata, a great all-in-one meal for the summer months. Omit the swordfish and the dish is vegan; fish or no fish, the key to making a great caponata is to cook the ingredients separately and combine them. This maximises the flavours. Make more than you need and serve the leftovers the next day - it will be even more delicious.
2 medium eggplant/aubergine, 2 large bell peppers, chopped into fork-friendly chunks, fried separately in oil, drained, excess oil removed.
one head of celery, sliced and simmered in water until tender, drained
2 onions, chopped, softened in 2 tablespoons of olive oil, to which one adds a 140g (ie small) tin of tomato concentrate. Use the tin to measure out white wine vinegar. If you didn't use a tin of concentrate, add 70ml and be prepared to adjust the acidity. 200ml of tomato passata.
3 tablespoons toasted, chopped almonds (don't buy the ready chopped packets, it will taste much better to do this with plain whole almonds and toast them yourself). 3 teaspoons sugar (or more)
1 tablespoon capers, soaked, drained. 100g green olives, pitted and sliced. salt and pepper.
600g of swordfish, tuna or capone aka mahi mahi or dolphin fish. one glass of white wine.
One of the stories about the origin of caponata is the Sicilian aristocracy (centuries ago) used to make this agro-dolce dish with capone (Coryphaena hippurus) and then when the eggplant was introduced from the New World, the dish was adapted - as eggplant was cheaper than the fish. Rosaria's fishing family uses both.