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.
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Italian Eggplant Caponata Recipe Tutorial - Vegetarian - Healthy- Delicious and Easy Recipes
#EggplantRecipes #EggplantCaponata #ItalianCooking #ItalianCookingTutorial #MommyRamblingsBlog
I add chopped garlic after the onion and sauté before adding the rest of the veggies back in.
Delicious and healthy Eggplant Caponata:
1 large male eggplant ( if you cannot get a male, a female will do)
2 red, orange or yellow bell peppers
Celery
1 Med Onion
Chopped Garlic
Capers
Pine Nuts 1/4 Cup
1 Can Medium Black Olives
Olive Oil
Cooking Wine
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Eggplant Caponata, a Sweet & Sour Vegetable Stew
Eggplant Caponata is a Sicilian style of ratatouille with an intense jammy flavour. What makes this uniquely different is the sweet and sour flavours made from sugar and vinegar. Make sure you fry the eggplant nicely, that’s the secret to that creaminess. It’s the hero of the dish. Caponata is delicious served on crusty toasted bread, as a side of veges with swordfish, octopus or any seafood, or even mixed in plain pasta with a little cheese. I like mine with lots of fresh basil. The pine nuts are optional, but enhance the dish with crunchy texture and bursts of nuttiness. Enjoy my Eggplant Caponata today!
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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.
How to make Caponata - Recipe by Laura Vitale - Laura in The Kitchen Episode 62
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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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April Bloomfield - Egg Drop Soup |
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