Caponatina Recipes

CAPONATA (CAPONATINA)

Steps:

• Begin by cutting the peeled eggplants in half, length wise. With a spoon, scrape out the bulk of the seeds, if the eggplant is too seedy - these only tend to bitter the eggplant; be careful not to take too much of the eggplant off. Cut the halves into ½ inch slices, salt both sides with coarse salt and place the slices into a colander to drain for approximately 1 ½ to 2 hours (the longer the better). You can place a heavy pan on top to quicken the draining. After draining, wash the slices in cold water and pat each slice thoroughly dry. You can omit this salting step, but the drained eggplant is of much better quality for frying and salting and draining is highly recommended.
• Cut the eggplant slices into ½ inch to ¾ inch cubes and set aside.
• To blanch the Roma or plum tomatoes, boil water in a small open pot. Remove from heat. Carefully score the top of each tomato with an X and drop a tomato or two in the hot water. With a spoon, push the tomatoes under the hot water for 15-30 seconds. Remove and place the tomatoes in a bowl of ice water and let sit. When all the tomatoes have been blanched and are resting in ice water, the skins should begin to peel back. Proceed to peel the skin from the tomatoes, starting at the top where the tomato was scored. Peel with a small paring knife. Place all the peeled tomatoes in a bowl, cut into chunks and set aside.
• Cut the peeled celery ribs into strips and chop into ½ inch pieces. Blanch the celery pieces in boiling water for 2-3 minutes and drain. Sauté the celery pieces in a few tablespoons of olive oil, drain and set aside.
• In a large skillet, place enough canola oil to cover the pan's bottom ¼ inch deep. Heat the oil, and place the well drained eggplant pieces one layer deep into the pan and fry until soft. Remove from pan and drain on paper towels to remove excess oil. Repeat until all the eggplant is fried and drained.
• In a pan large enough to hold all your ingredients, sauté the onions in a few tablespoons of olive oil until they are translucent, being careful not to brown them. Next add the capers, the the green pitted olives and the 1 and 1/2 cups of the marinara sauce, the Roma or plum tomatoes (optional) and continue to cook over low heat for 15-30 minutes until the mixture reduces and thickens and the Roma tomato chunks are cooked into the mixture, but still distinguishable. Stir the mixture from time to time to prevent sticking. You will need to use your judgment to determine the doneness of the mixture, but do not overcook, a little less is better. The mixture should not be dry.
• NOTE: You may also use one 28oz. can of whole plum shaped tomatoes, well drained, seeded and cut into medium size pieces in place of the Roma plum tomatoes above.
• Add the fried eggplant pieces, the sautéed celery pieces and chopped basil to the tomato mixture and continue to cook over low heat for several minutes, stirring the mixture to prevent the mixture from sticking. Do not overcook and let the mixture become too dry. It is best if it is thick and loose.
• When the tomato mixture appears to be absorbed into the eggplant, add the wine vinegar, stirring the hot mixture continually. A word to the wise, stand away from the pan when adding the wine vinegar to the hot mixture to prevent inhaling the vinegar vapor. Add the sugar, a bit at a time, stirring between additions to speed absorption.
• NOTE: I have found it best to add half the wine vinegar and the sugar. Taste to assure the correct degree of sweetness and sourness before continuing with either of these two ingredients. This is a matter of personal taste. Salt and pepper may be added to taste at this point also, but remember that several of the ingredients were soaked in brine, so be careful with the salt!
• Cool the caponata well before serving. The caponata may be placed into a container and refrigerated. This is one of those dishes that ages well and the taste even improves over time. It will keep for several days in a refrigerator; just stir the mixture well from time to time. I recommend cooking this dish in advance to take full advantage of these qualities. An added tip: this dish also freezes well, just place in an appropriate container and freeze, let thaw and stir before serving. Remember to always serve at room temperature.
• Caponata can be served as an antipasto or appetizer. It is delicious served on bruschetta or with pieces of crusty Italian bread. There should be enough to serve at least 8.

CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)

Steps:

• Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.

CAPONATA

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
• Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
• Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
• Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.

CAPONATA

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.

EGGPLANT CAPONATA (SICILIAN VERSION)

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.

ANGELINA'S CAPONATINA

Steps:

• Place eggplant in a colander in the sink and sprinkle lightly with salt. Let sit for 2 hours and rinse.
• Heat 1/4 cup olive oil in large skillet over medium heat and saute eggplant until it is soft and translucent, about 15 minutes. Remove from skillet with slotted spoon and reserve.
• Heat remaining 1/4 cup olive oil in skillet, then saute onion, celery, green pepper, and garlic until soft and translucent, about 10 minutes. Add reserved eggplant, olives, capers, salt and pepper to taste, sugar, vinegar, sauce and red pepper flakes (if using). Simmer, covered, for 20 minutes, stirring frequently. Let cool, then refrigerate.

EASY CAPONATA

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.

CLASSIC CAPONATA

Steps:

• Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

CAPONATA

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.

CAPONATINA TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Toast bread on a baking sheet until crisp and pale golden, 12 to 15 minutes, then transfer to a rack to cool.
• Heat vegetable oil in a 1- to 1 1/2-quart heavy saucepan over high heat until it registers 375°F on thermometer. Fry eggplant in 4 batches, stirring frequently, until pale golden, about 3 minutes per batch, transferring with a slotted spoon to paper towels to drain. (Return oil to 375°F between batches.)
• Cook onion in olive oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste and cinnamon and cook, stirring, 1 minute. Stir in water, vinegar, and sugar until combined, then add olives, capers, salt, and pepper and cook, stirring, 1 minute. Add eggplant and celery and cook, stirring gently, 1 minute. Transfer caponatina to a bowl and cool to room temperature.
• Serve toasts topped with caponatina.