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
( Episode 46 ) Eggplant Caponata Recipe | Uncle Giuseppe's Recipes
Eggplant Caponata Recipe | Uncle Giuseppe's Recipes
Let us know what recipes you would like us to explore by adding a comment below.
Ingredients:
2- large Eggplants
2 cup- diced Spanish onion
2 cup- celery (cut in half moons)
½ cup- capers
1 cup- Sicilian olives (pitted and broken in half)
½ cup- olive oil
2 cup- marinara sauce
1 cup- white wine vinegar
1 cup- sugar
1 tbs- salt
Directions:
1. Cut eggplant into large diced cubes and place in a mixing bowl.
2. Add 1 cup of oil, 1tbs of salt and toss until all of the eggplant is coated in oil.
3. Place the contents of the bowl on a paper lined sheet pan and roast at 350 deg for 30 mins.
4. In a large sauté pan, heat the remainder of the oil and add the celery and onion.
5. Cook the onion and celery for 3 -5 minutes, or until the onion is translucent.
6. Add the roasted eggplant and sauté for another 3-5 min.
7. Add the vinegar and sugar and stir well.
8. Add the marinara and let simmer for 5 min.
9. Remove from heat and add the capers and olives and stir.
10. Cool and enjoy!
About Uncle Giuseppe's Marketplace
Family-owned Uncle Giuseppe's Marketplace is a full-service food market whose mission is to provide a memorable shopping experience with outstanding customer service and quality products, along with the freshest foods made with traditional Italian recipes and ingredients. Founded in 1998, Uncle Giuseppe's has established itself as Long Island's leading Italian food retailing destination. Our Marketplaces emphasize an extensive selection of fresh products, prepared foods, and hard-to-find specialty and gourmet offerings, along with a full assortment of conventional groceries. Uncle Giuseppe's isn't just a supermarket, it's an experience.
0:00 How to make Eggplant Caponata.
0:10 Instructions.
1:15 The Reveal.
1:20 Closing.
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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GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
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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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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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)
I hope you enjoy this recipe. If you do, consider subscribing.
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
CAPONATA DI MELANZANE RICETTA SICILIANA ORIGINALE BUONISSIMA
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????????????????????????????????RICETTA - RECIPE
3 melanzane
olio extravergine di oliva
1 cipolla rossa di Tropea
2 cucchiai concentrato pomodoro
olive verdi q.b.
4 cucchiai di aceto
2 cucchiai zucchero semolato
sedano
capperi
????????????????????????????????RECIPE
3 eggplants
extravirgin olive oil
1 red onion (i used Tropea onion from Calabria)
2 tbs tomato paste
green olives as necessary
4 tbs vinegar
2 tbs sugar
celery
capers