Caponata Delicious Roasted Vegetables Recipes

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ROASTED SUMMER VEGETABLE CAPONATA



Roasted Summer Vegetable Caponata image

This Italian appetizer is packed full of flavor!

Provided by Alanna Taylor-Tobin

Categories     Appetizer

Time 1h40m

Number Of Ingredients 14

1 medium eggplant, cut into 1" cubes ((about 1 pound))
1 teaspoon salt, plus another 1/2 teaspoon
4 medium summer squash, cut into 1" cubes ((about 1 pound))
2 - 3 bell peppers, or 4 gypsy peppers, halved and seeded (or one 8-ounce jar roasted peppers)
4 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery (or 1 small bulb fennel), finely diced
4 medium tomatoes, diced ((3/4 pound, preferably dry-farmed, romas or san marzanos))
3 tablespoons capers (preferably salt-packed), rinsed and drained
1/2 cup pitted green olives (such as picholines)
1/2 cup currants
1/2 cup red wine vinegar
1/4 cup sugar
1/2 cup parsley leaves, chopped

Steps:

  • Toss the eggplant with 1 teaspoon salt in a colander. Let sweat 20 minutes.
  • Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425º. Rub a sheet pan with a bit of olive oil, and place the peppers on it, cut side down. Roast in the oven until collapsing and the skin is browned, about 25 minutes. Let cool. Peel and cut into 1" squares. Set aside.
  • Meanwhile, toss the zucchini with a tablespoon of the olive oil. Spread in one layer on another sheet pan and roast until tender and browned in places, about 20 minutes.
  • When the eggplant is done sweating, blot it dry in a kitchen towel. Toss with 1 tablespoon of olive oil. Spread in one layer on another sheet pan and roast until tender and golden, tossing once with a metal spatula, about 30 - 40 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large soup pot or dutch oven. Add the onion and celery and saute over medium heat until tender, 15 to 20 minutes. Add the roasted vegetables, tomatoes and their juices, capers, olives, currants, vinegar, sugar and 1/2 teaspoon salt. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the mixture has reduced to a thick, chunky jam, 20 - 30 minutes. Taste for salt, then remove from the heat and stir in the parsley.
  • Cool the caponata, then pack it into jars and store in the refrigerator for up to several weeks, or freeze for up to several months.

Nutrition Facts : Calories 248 kcal, Carbohydrate 34 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 700 mg, Fiber 7 g, Sugar 26 g, ServingSize 1 serving

GRILLED CAPONATA



Grilled Caponata image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4-inch thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and freshly ground black pepper
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
  • Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
  • Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
  • Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
  • Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams

ROASTED EGGPLANT CAPONATA



Roasted Eggplant Caponata image

Provided by Ina Garten

Time 3h38m

Yield 8 servings

Number Of Ingredients 16

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
  • Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

CAPONATA



Caponata image

A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

Provided by John Torode

Categories     Dinner, Starter

Time 1h50m

Number Of Ingredients 12

100ml olive oil
3 large aubergines , cut into 2cm cubes
2 long shallots , chopped
4 large plum tomatoes , chopped
2 tsp caper , soaked if salted
50g raisin
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves
8 slices ciabatta
olive oil , for drizzling
1 garlic clove

Steps:

  • Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
  • When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.

Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

EASY CAPONATA



Easy Caponata image

Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

Provided by Carmencita

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 56m

Yield 6

Number Of Ingredients 15

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
  • Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g

CAPONATA-DELICIOUS ROASTED VEGETABLES



Caponata-Delicious Roasted Vegetables image

This is one of my very favorite roasted vegetable dishes. It is great as a side dish or served as an appetizer. Sometimes I add crumbled feta cheese and minced parsley after I pull it out of the oven and top it on a sliced hard crusted bread.

Provided by Nadia Melkowits

Categories     Spreads

Time 50m

Yield 3 slices/ Tbs spoons, 6 serving(s)

Number Of Ingredients 13

12 -14 ounces tomato puree
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
10 ounces mushrooms
5 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the tomato paste onto a 3 1/2-quart baking dish to cover the bottom. In a large bowl combine the remaining ingredients. Toss to coat. Pour the vegetables over the tomato paste in an even layer. Cover the baking dish with a lid or foil and bake for 20 minutes. Remove the lid/foil and bake until the edges of the vegetables are golden, about 40 minutes.

Nutrition Facts : Calories 202.2, Fat 9.9, SaturatedFat 1.4, Sodium 613.6, Carbohydrate 26.8, Fiber 7.8, Sugar 11.1, Protein 6.4

EGGPLANT CAPONATA



Eggplant Caponata image

http://www.elanaspantry.com/cooked-veggies/eggplant-caponata/ This dish is quick and easy. I got the idea for it the other day when my friend Martha said she had roasted eggplant with tomatoes and olives at a holiday party. It sounded delectable and I was off to the races. I think any kind of olives would work well in this delicious roasted vegetable dish. Enjoy!

Provided by Elanas Pantry

Categories     Low Protein

Time 45m

Yield 4-6 plates, 4-6 serving(s)

Number Of Ingredients 5

1 medium eggplant, diced into 1/2-inch cubes (leave skin on)
1/2 cup cherry tomatoes, sliced in half
2 tablespoons kalamata olives, sliced in half
2 -4 tablespoons olive oil
celtic sea salt

Steps:

  • In a large bowl, combine the eggplant, tomatoes, olives, olive oil and salt.
  • Transfer mixture to a (9×13) glass oven proof baking dish.
  • Bake at 350° for 35-45 minutes until eggplant is tender.
  • Serve.

Nutrition Facts : Calories 100.7, Fat 7.5, SaturatedFat 1.1, Sodium 40.4, Carbohydrate 8.8, Fiber 5, Sugar 3.7, Protein 1.6

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