How To make Eggplant Caponata
2 Medium eggplants
1/2 c Vegetable stock
2 Onions, sliced
1 c Diced celery
3/4 c Tomato puree
1/2 c Vinegar
2 tb Sugar
2 tb Capers
4 tb Raisins or currants, plumped
In hot water Salt & pepper Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 minutes. When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer. In a large saute pan over moderate heat, bring the stock to a boil. Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer a few minutes. Stir in ther eserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature. This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.
How To make Eggplant Caponata'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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A simple recipe for delicious Mediterranean cuisine - Bruschetta with eggplant caponata
We invite you to spice up your fall mood with a bright Italian twist. Today we are going to make a Sicilian dish - eggplant caponata! If you have a question about what to cook with eggplants, then caponata is a real find. Tomatoes, eggplant, bright capers, crispy hot baguette... This would make a classy and quick appetizer for the table.
For the preparation we will need:
- eggplant - 2 pieces;
- celery - 100 grams;
- onion - 1 piece;
- garlic - 2 pieces;
- tomatoes - 3-4 pieces;
- capers - 30 grams;
- roasted pine nuts - 50 grams;
- olive oil;
- parsley - 20 grams;
- baguette.
Cooking Process:
Chop eggplant and fry in olive oil, set aside. Fry the onion, garlic, celery, and tomatoes. Add the roasted eggplant and simmer for 30 minutes. Add the capers, pine nuts, and parsley. Individually slice a baguette, drizzle with olive oil, and place in the oven for 10 minutes at 220°C. Leave to cool and arrange the filling on the bruschetta. Enjoy!
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???? How to make stuffed mushrooms? Quick and delicious recipe -
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Caponata Recipe
Today I would like to share with you my Caponata recipe.
Written recipe:
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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!
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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 Recipe
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Eggplant Caponata (for Pasta & Bruschetta)
Get the Recipe:
⭐️ Caponata is an Italian eggplant salad with a delicious sweet and sour flavor. We make it with roasted eggplant (instead of deep-fried) in less than 45 minutes.
Serve it as a starter, side dish, or a complete meal on pasta, it's a Sicilian classic.
⭐️ Ingredients
2½ pounds (1 kg) eggplants 3 medium, diced and roasted with 1 tablespoon olive oil, ½ teaspoon salt, 2 twists black pepper
2 tablespoons extra virgin olive oil
1 white onion
2 ribs celery
1½ pounds (700 grams) vine tomatoes chopped
½ cup (70 grams) green olives pitted
2 tablespoons (20 grams) capers
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
1 cup (250 grams) water
4 tablespoons (60 grams) vinegar
2 tablespoons (25 grams) sugar
10 leaves basil
2 tablespoons (20 grams) pine nuts toasted, optional
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️