How To make Caponata I
Ingredients
2
pound
eggplant, cut into 1-inch cubes
1/4
cup
extra virgin olive oil, more, if necessary
2
each
garlic cloves, mashed
1
md
red onion, peeled cut in half, and sliced
2
cup
celery, sliced
2
cup
tomatoes, ripe paste eg. Roma, chopped
3
each
bay leaves, (or more) (break dried leaves in 2 or 3 pieces; finely chop leaves after, fresh removing petiole & midrib
2
tablespoon
red wine vinegar, or more to taste
2
tablespoon
capers, small or large ones chopped
1/2
cup
pitted kalamata olives, or other brine-cured olives coarsely chopped
1
salt
1
pepper, freshly ground
GARNISH:
1/4
cup
basil, fresh sliced thinly at the last minute
3
tablespoon
pine nuts, toasted or chopped walnuts
1
parsley, chopped fresh
Directions:
Place the eggplant cubes in a colander and sprinkle them generously
with salt. Let stand at least 1/2 hour; rinse well under cold water,
drain, and pat dry with paper towels.
Heat 1/4 cup oil in a large heavy skillet over medium-high heat.
Gradually add the eggplant, stirring constantly. Add more oil as
needed to keep the eggplant from sticking.
As soon as all the eggplant is in the pan, gradually add the garlic,
onion and celery. Cook until hot through but not browned, keeping
the heat as high as possible. Stir in the tomatoes, bay leaves,
vinegar, capers, and olives. Mix well and lower the heat to simmer.
Cook for about 15 to 20 minutes, or until the eggplant is tender and
the flavor is well developed.
Season the caponata with salt, pepper, and additional vinegar as
needed. Add basil leaves, nuts, and parsley. Serve hot, at room
temperature, or chilled.
Variation: Add chopped anchovies, chunks of fish or shellfish, ham,
italian sausage, or other cooked meat to the vegetables in the last
few minutes of cooking time.
How To make Caponata I's Videos
Sicilian Caponata | Caponata Siciliana | Vegan |
#Sicilian_Caponata #Caponata_Siciliana #Vegan
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Ingredients:
3-4 medium eggplants
3-4 red/yellow/orange bell peppers
1/4 cup extra virgin olive oil
2 cups oil for frying (olive oil is best)
1 large onion sliced thin
2-3 celery stalks sliced
2 large tablespoons tomato paste
4 plum tomatoes peeled and cubed
15 green Sicilian olives pitted and sliced
1/4 cup raisins (30g)
1/4 pinoli (30 g)
2 tablespoons vinegar I used white wine
2 tablespoons capers in salt rinse well
1 tablespoon sugar
Water as needed
Fresh cracked black pepper
Fresh basil
Salt (as desired).
Directions:
Step#1- In a large bowl filled with water add a few tsp salt.
Step#2- Cube eggplant and soak in salted water at least one hour. Place a small plate on top to keep totally submerged. Cube peppers and set aside.
Step#3- Bring to a boil a small pot filled with water. Add tomatoes in for a few minutes. Remove and easily peel skin off and set aside.
Step#4- Toast the pinoli nuts in hot frying pan stirring and careful not to burn and then set aside.
Step#5- Rinse eggplant cubes under cold water. Squeeze water out and place on kitchen towel or paper towel to dry.
Step#6- Fry small amount at a time and set aside. Heat should be on high so eggplant doesn’t absorb oil. 375°F. Fry the peppers at 350°F and set aside
Step#7- In a large skillet add oil, sliced onion and celery.
Step#8- Cook on very low heat with lid on. The vegetables need to cook slowly and not burn. If it dries out add a little water.
Step#9- Once golden higher the heat, add tomato paste and chopped tomatoes, let it fry for a few minutes and then add capers and olives.
Step#10- Lid back on an let it cook for 10 minutes.
Step#11- Add vinegar, let it evaporate and then add raisins, sugar, fried eggplants and fried peppers.
Lots of fresh basil. Adjust the salt and fresh cracked black pepper.
Step#12- Lower heat and cook it with lid on for about 10 minutes until all the ingredients marry together.
Caponata will taste better the next day. Garnish with fresh basil before serving. Enjoy cold or at room temperature.
Buon appetito
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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Caponata Recipe by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Caponata.
Filmed live on June 20th 2023.
#Food #Live
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.
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:
For more fast recipes and quick meals, order Fabio's new cookbook Fabio's 30-Minute Italian here:
SUBSCRIBE NOW to Fabio’s Kitchen in order to receive video links when each episode launches, and share with your friends! Only those who subscribe will receive episode links to this exclusive show:
The EGGPLANT CAPONATA Sicilian Italian Original recipe vs @uomodicasawith BBQ Caponata recipe
Today we cook a classic of Italian cuisine the CAPONATA ????
To decide the winner between @uomodicasa who made a particular version on the BBQ ( that you can watch here: and my version, will be Anto, an international well known judge.
Ingredients:
Eggplant 2
Peppers 2
Red Onions 2
Celery 2 stalks
Tomato paste 2 tbsp
Green olives 2 tbsp
Raisins 2 tbsp
Capers 2 tsp
Pine nuts 2 tsp
Olive oil 2 tbsp
Sugar 2 tsp
Vinegar 2 tbsp
Garlic 2 cloves
Ripe tomatoes 2
Frying oil
salt
Here, on my website, you will soon find the written recipe:
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