How To make Jewish Caponata
3 lb Eggplant
1 tb -salt
1/4 ts -pepper
3/4 c Olive oil
2 Celery stalks;diced
1 Onion;large, diced
3 Peppers, green,red & yellow
-cored & diced 1 Garlic clove-sliced
1 Carrot;large, peeled &
-diced 2 ts Flour
2 lb Tomatoes; ripe, peeled* and
-cut up 1 c Green olives; pitted,
-coarsely chopped 2 tb Wine vinegar
1 ts Sugar
3 Basil leaves;fresh ;-OR
1 ts -dried Basil
1 tb Parsley, Italian;fresh
-chopped 2 tb Capers; drained
Caponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately. according to the author, "It's hard to believe, -for example, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews." She quotes Pellegrino Artusi in the cookbook _Scienza e L'Arte di Mangiar Bene_ published in 1910 that forty year earlier (1870s) that eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt & pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet; add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes. Transfer vegetables to shallow baking dish, but retain the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables. Add tomatoes, green olives, vinegar, sugar, basil and parlsey and place in 350F oven for 1/2 hour. Remove from oven; mix well, taste for seasonings
and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or 12 as an appetizer
How To make Jewish Caponata's Videos
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The SURPRISING Jewish Roots of Sicilian Cuisine
Bavette pasta alla trapanese, bucatini with broccoli and muddica atturrata, stigghiola or sheep intestines, spleen and panelle chickpea fritter sandwiches, and busiate corkscrew pasta al pistacchio. The cuisine of Sicily is varied, simple, and above all, deliciously satisfying and comforting.
But few dishes are as ubiquitous on Sicilian menus as caponata – an eggplant salad of sorts often with tomatoes, olives, onions, and capers cooked in sugar and vinegar.
In this video, I dig into the Jewish roots of Sicilian cuisine.
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Part 1: Searching for THE WORLD'S BEST CANNOLI in Sicily -
Jewish Food: More Than Just Matzo Ball Soup | Unpacked
Talking about Jewish food is both mouth-wateringly delicious and just a little complicated.
While Ashkenazi Jews (Jews from Eastern Europe) are used to foods like gefilte fish and matzah ball soup, these dishes would be foreign to a Jew from The Middle East, North Africa or Ethiopia who would prefer to chow down pkaila, shakshuka, t’bit or doro wat.
What connects Jewish foods, apart from being delicious, is that they developed from economic necessity and were often a way for poor communities to create something tasty from very little.
While some of these dishes have been forgotten over time, others are enjoying a culinary renaissance and gaining new generations of fans.
So pull up a seat and join us on this delicious culinary journey as we take the lid of the culinary melting pot of Jewish food.
Chapters
00:00 Intro
00:54 Turkey - P'tcha (Calf foot jelly)
01:55 Italy - Caponata, Fennel Gratin, and Prosciutto d'Oca (Duck prosciutto)
03:26 India - Jewish Puri (sweet Yom Kippur break fast food)
04:10 Ethiopia - Doro Wat (Shabbat slow-cooked chicken stew) and Dabo
05:37 Iraq - T'bit (Shabbat slow-cooked chicken stew) and Khikakeh (crispy rice)
06:14 Reasons Jews adapted local recipes
06:56 Outro
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Understand Jewish holidays, Israeli politics, Jewish diasporic communities, and more. Learn about Judaism in pop culture, debunking myths about Jews, and explore obscure Israeli landmarks. We’re asking questions as basic as “What is the Talmud?”, and as obscure as “How did hip-hop boost Kosher wine sales?”, and everything in between.
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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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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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Eggplant ragout
Steamed eggplants are especially popular in Jewish circles in Odessa (Ukraine). This ragout is also prepared without garlic. However, this is rather an exception. This spicy warming dish can be served either as a main course or as a side dish with meat and fish.