Caponata Recipe
Today I would like to share with you my Caponata recipe.
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Simple Eggplant Parmigiana Without Breadcrumbs
This Sicilian style eggplant parmigiana recipe is quite simple but super delicious. The ingredients used are fresh eggplants, mozzarella cheese, Parmigiano Reggiano, basil, marinara sauce, and olive oil. There are no breadcrumbs, eggs, or flour in this recipe, leaving the eggplant as the predominant flavor. This is also a keto and gluten free eggplant parmesan recipe. I show you how to both pan-fry the eggplant and how to roast it. Either way gives great results. This is the first episode of the eggplant parm series. The other episodes will have a Neapolitan style with flour and egg batter, and an Italian-American style with breadcrumbs. I hope you enjoy this recipe!
Marinara Sauce:
Ingredients:
▪2-3 large eggplant
▪3 plus cups marinara sauce
▪1/2 cup grated Parmigiano
Reggiano
▪1 pound block mozzarella
▪bunch basil leaves
▪olive oil for frying and
roasting
▪salt/pepper to taste
Instructions:
1. Cut eggplant into 1/2disks, layout on a baking tray, and salt aggressively.
2. After 90 minutes wash the salt off or remove with wet paper towels. Dry eggplant well after removing salt.
3. Fry eggplant in olive oil (about 1/4 deep) until crisp on both sides. About 3-5 minutes per side. Alternatively - oil eggplants and roast in a parchment paper-lined baking tray at 400f for 30 minutes or until lightly browned.
4. Blot eggplants of excess oil and begin assembling parmigiana.
5. Place a thick layer of marinara sauce in a baking dish then add 1 layer of eggplant, more sauce, torn basil leaves, shredded mozzarella, and grated Parmigiano Reggiano. Repeat in layers to the top of the baking dish.
6. Place remaining mozzarella on top and bake at 325f for 50-60 minutes. If desired broil for 2 minutes right at the end. Alternatively, bake without mozzarella on top at 400f for 30 minutes.
7. Let eggplant parm rest for 30 minutes before serving. Enjoy!
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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!
WATCH THE WHOLE EGGPLANT PLAYLIST!
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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
PRINTABLE RECIPE
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Eggplant Relish aka Caponata | Frankie Celenza
Sicilian Caponata is a sweet and sour dish made with eggplants, olives, peppers and more is surprisingly hearty for being vegan.
INGREDIENTS:
Olive oil
1 eggplant, cut into cubes
1 onion, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
1 Tbsp capers
½ cup Castelvetrano olives, sliced
3 garlic cloves, minced
Pinch of pepper
1–2 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
Zest of ½ lemon
2 Tbsp tomato paste
½ cup sugar
1 can diced tomatoes
Sliced baguette, to serve
STEPS:
1.) Add olive oil to a sauté pan over medium heat. Once oil starts to shimmer, add eggplant cubes. Cook, while stirring, until eggplant begins to brown. Remove from pan and reserve.
2.) In the same pan, add the onions, red bell peppers and celery. Stir to combine. Cook until the veggies begin to soften, then add the capers, olives, garlic and pepper.
3.) Add red wine vinegar and balsamic vinegar and stir to combine. 4.)Add lemon zest and tomato paste, and stir to combine.
5.) Sprinkle sugar over top and add canned tomatoes. Return eggplant to pan, and stir altogether. Simmer over medium-low heat until thick and slightly reduced.
6.) Serve warm or cold with sliced baguette.
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Eggplant Caponata
Get this recipe:
How to Make Eggplant Caponata - Sans the Soggy Eggplant!
This caponata has every element of the traditional Sicilian dish, but the way it’s cooked is a departure from the classic recipe. I must admit that I’m not fond of what happens to eggplants if you simmer them in a sauce for too long. They turn mushy, even a bit slimy, and in that process (at least to my taste buds) they lose much of their flavor.
So when I started working on this recipe, I decided to cook the eggplants separately and add them to the sauce at the end. In fact, I went one step further and cooked the onions separately too, letting both vegetables hold on to their lovely golden-brown color and texture.
The list of ingredients in this recipe might look long – and it isn’t one that can be made in a jiffy – but I find it well worth the effort, and quite irresistible. Served with olive oil croutons or grilled bread, it’s an hors d’oeuvre or appetizer that’s absolutely teeming with flavor. But you can also serve it as a side dish with fish or meat. It will most certainly liven up your plate and your palate!
Last, but not least, very few foods benefit from sitting in the refrigerator for any length of time – but this one is an exception. I find that the caponata tastes even better the day after it’s made.
Buon Appetito!
CAPONATA authentic recipe of Sicilian eggplant salad homemade in Italy
How a homemade caponata is done in Italy:
Caponata is a very popular dish from Sicily with deeply fried eggplant pieces as dominating flavour. There exist various different recipes at local level, and it is either eaten as main dish together with some rustic bread or as side dish together with meat or fish. Caponata has its origins as so-called „cucina povera“ (poor man's dish) using the eggplants as substitute for expensive fish. Nevertheless, it is an extremely delicious and rich meal, especially when using fresh quality ingredients from Italy. In this particular video recipe I am using freshly collected olives from my olive tree at the begnning of the olives gathering season (end of October).
Ingredients for 2 persons:
1 eggplant (about 400 g)
200 ml of quality Italian tomato polpa or fresh tomatoes
1 piece of celery
1 golden onion
1 garlic clove
½ pepper
1 chili
some 20-30 fresh olives
some parsley
some basil leaves
some capers (about 25 g)
20 g of pine nuts
salt
black pepper
extra virgin olive oil
a shot of white wine
I recommend to watch the entire video recipe to understand well the cooking process. For any questions feel free to ask me.
Copyright by Marco Dilenge
#caponatasiciliana #homemadecaponata #caponata