Caponata Sicilian Eggplant Relish Recipes

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CAPONATA RECIPE (SICILIAN EGGPLANT RELISH)



Caponata Recipe (Sicilian Eggplant Relish) image

Caponata is a delicious balanced sweet and sour Sicilian Eggplant Relish recipe that's perfect food for any summer gathering.

Provided by Faith Gorsky

Categories     Appetizer

Number Of Ingredients 15

3/4 pound eggplant (diced into 1/4-inch squares)
6 tablespoons extra-virgin olive oil (divided)
1 medium or 2 small yellow onions (diced)
2 medium stalks celery (chopped)
3 large cloves garlic (minced)
3/4 pound plum tomatoes (aka Roma tomatoes; about 6 small tomatoes, diced)
1/3 cup vegetable stock
2 tablespoons capers (drained and coarsely chopped)
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons pine nuts (toasted)
Small handful fresh basil

Steps:

  • Toss the eggplant with 3 tablespoons oil and spread it out on a baking sheet. Roast until tender and starting to brown, about 20 to 25 minutes in a 425F oven, tossing once halfway through.
  • While the eggplant roasts, heat the remaining 3 tablespoons oil in a large, deep skillet over medium to medium-high heat. Add the onion and celery and cook until softened and starting to brown in spots, about 8 minutes, stirring occasionally. Add the garlic and tomato and sauté until the garlic is fragrant, about 2 minutes, stirring constantly. Stir in the stock, turn the heat down to medium-low to low, cover the skillet, and cook until the tomatoes are starting to soften, about 8 minutes, stirring occasionally.
  • Add the eggplant to the tomato mixture and cook (covered) over low until the eggplant is very soft and most of the liquid is absorbed, about 10 minutes, stirring occasionally.
  • Add the vinegar, honey, salt, black pepper, and crushed red pepper flakes and cook (uncovered) until thickened, about 2 to 5 minutes.
  • Serve warm, room temperature, or cold topped with pine nuts and basil.

Nutrition Facts : Calories 188 kcal, Carbohydrate 10 g, Protein 2 g, Fat 17 g, SaturatedFat 2 g, Sodium 241 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CAPONATA - SICILIAN EGGPLANT RELISH



Caponata - Sicilian Eggplant Relish image

This Caponata is a delicious Sicilian eggplant relish that perfectly combines sweet and tangy flavors. It's great as an appetizer or as a garnish for meats or seafood.

Provided by GypsyPlate

Categories     Appetizer Recipes

Time 45m

Number Of Ingredients 16

3/4 cup olive oil
1 large eggplant, cubed
1 medium onion, chopped
3 garlic cloves, chopped or sliced
1 15oz can fire roasted diced tomatoes
1 red bell pepper, chopped
2 celery ribs, chopped
1/2 cup pitted green olives
1/4 cup raisins
2 Tbsp capers
3 Tbsp red wine vinegar
1/2 tsp red chili flakes
1 Tbsp honey
1/4 cup fresh parsley, chopped
1/4 tsp black pepper
Salt to taste

Steps:

  • Heat olive oil in a pan over medium heat and sauté eggplant cubes till soft and brown, about 10 minutes. Plate them out on a paper towel lined plate.
  • In the same pan, discard excess oil leaving behind 2-3 Tbsp. Add onions and sauté till light brown in color. Add in garlic and sauté for a couple of minutes.
  • Add in chopped bell peppers along with celery and cook for a couple of minutes. Add in salt and pepper. Add in tomatoes and mix everything well.
  • Mix in olives, capers, raisins, red chili flakes, red wine vinegar and honey. Simmer for 10 minutes
  • Add in chopped parsley along with fried eggplant cubes. Mix well and let everything cook for 5-6 minutes.
  • Taste and adjust the seasonings. Garnish with parsley.

Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 31 grams fat, Fiber 6 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 557 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

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