How To make Sicilian Eggplant Appetizer
3 md Eggplant
Olive oil 4 sm Celery stalks, diced
4 tb Tomato sauce
4 tb White vinegar
1/2 ts Honey
4 ea Green olives, halved
4 ea Black olives, halved
4 tb Capers
1 tb Pine nuts
1/2 ts Black pepper
Salt Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir often. Allow to cool & ten serve. Vera Gewanter, "A Passion for Vegetables"
How To make Sicilian Eggplant Appetizer's Videos
How to Make the BEST Sicilian Eggplant | Uncle Giuseppe's Recipes ( Episode 19 )
How to Make Sicilian Eggplant | Uncle Giuseppe's Recipes
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Ingredients:
3 lbs breaded fried eggplant
1.5 qt marinara sauce
16 oz grated pecorino
3 tbs dried oregano
6 ea. eggs
Directions
1. In a bowl mix all of the marinara, three eggs, oregano and half the pecorino.
2. In an oven ready pan start with thin layer of sauce then a layer of eggplant and a sprinkle of pecorino.
3. Repeat this process until all eggplant is used.
4.Separate the yolks from the remaining three eggs.
5. Add yolks to the top of the eggplant and swirl around using your fingers.
6. Bake at 350 for 40 mins.
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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.
Sicilian Caponata recipe. Traditional italian food. Vegetarian eggplant recipe from Sicily
A delicious italian dish, sicilian caponata.
Enjoy the agrodolce sweet and sour taste of this traditional sicilian food.
You can serve it hot or cold as is or on a slice of toast with some fresh basil on top.
Enjoy!
Ingredients:
- 1 large eggplant (about 500 grams)
- 1 head of garlic
- 500 grams tomatoes
- 1 handful of raisins
- 2 medium onions
- 1 red pepper
- 1 green pepper
- 2 celery stalks
- 2 medium potatoes
- 2 anchovies
- chilli
- 1 handful of olives
- 1 tbsp sugar
- 2 tbsp cider vinegar
- half a glass of white wine
- sald
- pepper
- dry oregano
- olive oil
- a few fresh basil leaves
Music:
Sicilian Eggplant Caponata | Mother In Law Recipe
Sicilian Eggplant Caponata Mother In Law Recipe
Full recipe below ⬇️
Today, I’m taking you to beautiful Sicily. This is an incredible recipe from my mother in law for Sicilian Eggplant Caponata. Sicilians everywhere are very proud of their caponata and while recipes for eggplant caponata can be different from city to city, town to town and even village to village, this family recipe is one that all can agree on. You can serve as a side dish or on its own with a slice of toasted country bread. Enjoy from my family to yours!!
Ingredients
2 large eggplants cubed
1 small onion diced
1 celery stalk chopped
1 large can of peeled plum tomatoes chopped
2 garlic cloves
5 tablespoons of capers
1 red chilli pepper or red chilli flakes
1/2 cup olive oil or more as needed
5-7 tablespoons of red wine vinegar
1 cup of green pitted olives
1 teaspoon of salt adjusted to your taste
1 handful of fresh flat leaf parsley chopped
* Fresh basil and oregano are optional
Instructions
1. Cut eggplants lengthwise and cut into cubes and place in a large bowl.
2. Dice your onion, cut chilli pepper and chop the celery stalk into pieces.
3. In a large skillet or pan add olive oil and turn heat to med-high. Add your onion, chili pepper and celery stalk and sauté for a minute before adding cubes eggplants. Reduce heat to med-high. Cook until eggplants are soft and have a golden color.
4. Squeeze 2 cloves of garlic with eggplant mixture, add capers and pitted green olives while tossing until ingredients are mixed together. Add more olive oil if the mixture looks dry.
5. Add red wine vinegar and continue to stir. See video for special instructions.
6. Add your can of peeled plum tomatoes that have been chopped and lower the heat for approx. 10-15 minutes.
7. Add basil (optional), salt and sprinkle chopped parsley at the end.
Music: Jazz In Paris - Media Right Productions
#jannascookingshow #siciliancaponata #motherinlawrecipe
Caponata
Caponata is a dense condiment of chunky fried eggplant and other vegetables and seasonings, jam-packed with flavor—sweet, sour, salty all at once. Sicilians make caponata in many variations and enjoy it in countless ways. Here’s a version I love—use it as a condiment on grilled meats and steamed fish; as a sauce for pasta; or as topping for bruschetta. Buon Gusto!
Recipe:
Caponata Recipe
Today I would like to share with you my Caponata recipe.
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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