Ruths Eggplant Caponata Recipes
EGGPLANT CAPONATA (SICILIAN VERSION)
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
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
EGGPLANT CAPONATA
Freeze a batch of this tangy relish for a spur-of-the-moment starter over crostini or a main event with pasta.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Yield Makes 5 cups
Number Of Ingredients 12
Steps:
- In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onions, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onions are softened, 6 to 8 minutes.
- Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 2/3 cup water.
- Cover, and cook over medium-high, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar, as desired. Serve caponata warm or at room temperature.
Nutrition Facts : Calories 76 g, Fat 4 g, Fiber 2 g, Protein 1 g
RUTH'S EGGPLANT CAPONATA
A flavorful blend of veggies and spices, perfect served with crunchy French bread.
Provided by RuthE
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium-high heat. Cook eggplant, onion, garlic, oregano, cinnamon, allspice, salt, and pepper, stirring frequently, until onion is slightly browned, 7 to 8 minutes.
- Reduce heat to medium and add tomatoes, water, wine, and bay leaf. Simmer, stirring frequently, until eggplant is tender and mixture is thickened, 13 to 15 minutes. Remove from heat and stir in sugar, capers, and vinegar. Let cool 30 minutes, then discard bay leaf. Serve at room temperature or chilled.
Nutrition Facts : Calories 60.3 calories, Carbohydrate 8 g, Fat 2.4 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 216.4 mg, Sugar 4.7 g
CAPONATA ' EGGPLANT AND LOTS OF GOOD THINGS!
This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. Check out recipe #103124. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 6 cups, 50 serving(s)
Number Of Ingredients 15
Steps:
- In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5 minutes.
- Add remaining ingredients and simmer for 15 minutes.
- Stirring occasionally!
- Jar or place in a sealed container and refrigerate over night.
- Serve cooled.
- Season with salt and pepper if needed.
Nutrition Facts : Calories 16, Fat 0.8, SaturatedFat 0.1, Sodium 67.4, Carbohydrate 2.3, Fiber 0.7, Sugar 1.3, Protein 0.3
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EGGPLANT CAPONATA - CHEF'S MANDALA
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4/5 (3)Total Time 45 minsCategory AntipastiCalories 296 per serving
- Heat a large frying pan over medium heat and add the olive oil. Add the celery and fry for 1 to 2 minutes then add the onion and fry 1 to 2 minutes more until the onion is softened. Stir in the garlic and fry for 45 seconds. Remove this mixture from the pan with a slotted spoon and set aside.
- Gently press the eggplant pieces in the colander to remove any additional liquid and then add the eggplant pieces to the same pan in which you fried the celery and onion mixture. Fry the eggplant for 3 to 4 minutes or until lightly browned on all sides.
- Add the tomato paste and stir very well. Cook for 1 minute and then add the red wine. Cook, stirring, until the wine evaporates.
- Chop the plum tomatoes. Stir in the plum tomatoes, semi dry tomatoes, olives, capers, balsamic vinegar, brown sugar, and salt and pepper. Return the celery mixture to the pan and cover. Reduce heat to low, simmer and cook for 20 minutes more. Stir in parsley just before serving.
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4.8/5 (105)Category Appetizer, Entree, SaladCuisine ItalianCalories 91 per serving
- Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
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Reviews 22Estimated Reading Time 2 minsServings 4Total Time 45 mins
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Cuisine ItalianEstimated Reading Time 2 minsServings 6Total Time 1 hr
- Cut eggplant into 1.5cm dice, then place in a colander, scatter with sea salt and leave to drain for 30 minutes. Wash off the salt, pat dry and set aside.
- Meanwhile, chop celery into 2cm lengths, place in a saucepan, cover with water, add 1 tsp sea salt and bring to the boil. Cook until tender (3 minutes), then drain and set aside.
- Heat 3-4 tbsp olive oil in a frying pan over medium-high heat. Add eggplant in batches and fry, turning occasionally, until browned on all sides, adding extra oil as needed (5 minutes). Remove eggplant with a slotted spoon and set aside on paper towels to drain.
- Wipe out pan with paper towels and return to medium heat. Add 2 tbsp olive oil and onion and cook, stirring occasionally, until softened and golden (10 minutes). Add garlic and celery and cook until flavours combine (5 minutes). Add chilli, season to taste with freshly ground black pepper, then add tomato and stir until warmed through (1-2 minutes). Add eggplant and cook until flavours combine (5 minutes). Season to taste, stir in olives, pine nuts and capers, including the vinegar they’ve been soaking in. Stir in mint and a drizzle of extra-virgin olive oil.
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