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
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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How to make Caponata - Recipe by Laura Vitale - Laura in The Kitchen Episode 62
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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.
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
Links from the video:
April Bloomfield - Egg Drop Soup |
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Caponata Recipe by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Caponata.
Filmed live on June 20th 2023.
#Food #Live
Caponata Recipe In a Sicilian Kitchen
On this episode of You, Me and Sicily we take you to the market to buy fresh produce and cook authentic Sicilian caponata with Eszter's friend Vanessa. This is a recipe that was handed down from generations of Vanessa's family ! The caponata recipe varies from home to home and region to region. The basic ingredient of eggplant is always the same. We take you step by step on how to make this staple Sicilian dish.
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