Italian Eggplant Stew (Caponata) | April Bloomfield | The Spotted Pig NYC
Top New York chef April Bloomfield is back!
This time she's bringing us her delicious Italian Caponata recipe packed full of vegetarian flavour and goodness. Yum! It's a stew that's light on the stomach, pleasing to the eye and so simple to make it'll become a firm favourite in your home.
Do you want to see more scrummy vegetarian dishes on Food Tube? Tell us in the comments box below, we always love to hear what you think.And if you're planning a trip to NYC taste April's fabulous dishes for yourself at her awesome restaurant
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Easy Caponata Recipe
Caponata is one of those classic eggplant dishes that once eaten, is never forgotten. Our delicious agro-dolce version of this traditional antipasto is a wonderful addition to any summer BBQ. It is delicious either spread over grilled bread bruschetta-style, or as a tasty accompaniment to grilled fish or chicken. It is very easy to make too. I usually use one of those large Italian eggplants that are big as babies, but a couple of smaller ones will do just fine. An added plus is that aside being so tasty this dish is loaded with healthy oils and all the phytonutrients that eggplant, celery and tomatoes literally bring to the table. Try it.
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Sicilian Caponata | Kitchen on the Cliff with Giovanna Bellia LaMarca
I hope you enjoy my version of Caponata! This recipe can be found in my book Sicilian Feasts on page 17. If you make it at home, please share your creations with me!
BOOKS:
WEBSITE:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco
Ingredients:
1 eggplant
Two red peppers
Two large onions
4 stalks of celery
1 cup plus as needed olive oil for frying
Salt to taste
2 tablespoon’s of capers in salt
1/4 cup ketchup (secret ingredient)
1/4 cup red wine vinegar
Eggplant caponata - Caponata di melanzane (Traditional recipe)
Hello everyone from Sonia, welcome to my kitchen. Today I will prepare for you the sicilian eggplant caponata. Let's see the ingredients we need for 4 portions: 800 grams of eggplant, 300 grams of celery, 400 grams of ripe tomatoes, 150 grams of onions, basil leaves, 10 grams of green pitted olives, 1 tablespoon of sugar, 1 tablespoon of capers, 40 grams of pine nuts, a little less than half a glass of white vinegar, salt, extra virgin olive oil.
Let's start the preparation by cutting first the eggplants into very thick slices, about 2 cm, and then cut into cubes. We put them in a colander and add a pinch of salt. We mix so that the salt is well distributed , so we cover with a plate. Put a weight on top and let them stay for 40 minutes or so, in order to let the eggplante to release the vegetable water, which would be bitter for the cooking. In the meanwhile we clean the vegetables. So we peel the onions and cut them into julienne strips, we clean the celery too, we remove the lieves as well as the tough strings, then we slice it. Finally we cut the tomatoes into cubes, by putting them in boiling water for a couple of minutes or putting pressure on them with a knife, we can easily remove the skin. So we cut the tomato into 4 pieces, remove the seeds and cut it into cubes. At this point let's start cooking, so we heat up 3 tablespoons of oil and add the onion, and let it lightly fry. At this point we add the celery and keep cooking. After a while we can finally add the olives, the pine nuts and the capers deprived earlier from salt. Then let's add the tomatoes. Add the salt. We should keep in mind that it's not necessary to add too much salt because both olives and t cappers are already salted and we put earlier the salt onto the eggplants. We put the cover and let cook for ten minutes or so. Meanwhile let's start frying the eggplants. After drying them well with paper towel, we fry them in olive oil and then drain. After about a quarter of an hour the sauce is ready and we can turn it off. If it turns out to be too dry, you'd better add a little bit of water. Once we have fried the eggplants, we add them to the sauce and bring the mixture to boil. We stir a bit. We add chopped basil. Then sugar too. Finally vinegar and let cook for 3-4 minutes. Instead of fresh tomatoes you can use peeled tomatoes too. At this point our caponata is ready, so we can turn it off and let it cool.
The eggplant caponata is an excellent starter or side dish. It can be served both hot or cold. This recipe has different versions. If you wish, you can enrich it with peppers or raisin.
Bye bye from Sonia and see you to the next video recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link Have fun preparing our recipes!
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