Sauteed Eggplant With Capers And Anchovies Recipes

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES

Steps:

• Peel the eggplant and cut into 1/2-inch cubes.
• Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
• Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

EGGPLANT RAGù WITH CAPERS AND BURRATA

Steps:

• Heat 2 tablespoons olive oil in a 10-inch skillet over medium heat. Add onion and cook until onions start to brown, 8 to 10 minutes, stirring occasionally. Reduce heat to medium-low and continue to cook until lightly caramelized, another 10 to 15 minutes. Add garlic and cook 1 more minute.
• Use your hands to break up the tomatoes in the can, squishing them into the skillet. Pour in the tomato juices. Fill tomato can halfway with water and stir that water into the skillet. Add half the basil leaves, season with salt and black pepper to taste, and red-pepper flakes, then simmer vigorously until tomatoes break down and sauce has thickened, 15 to 20 minutes.
• Meanwhile, heat the broiler, and place the rack 4 inches from the heat source.
• Cube 1 1/2 of the eggplants into 1 1/4-inch cubes (about 7 cups). Save remaining half an eggplant for garnish. Arrange cubed eggplant in an even layer on a rimmed baking sheet. Toss eggplant thoroughly with remaining 4 tablespoons oil, then season to taste with salt.
• Broil eggplant until browned on one side, 5 to 6 minutes. Flip the pieces and broil until browned and tender, 6 to 8 minutes. (If your eggplant starts to burn, move the baking sheet to a lower rack.)
• To make the garnish of eggplant slices, slice remaining eggplant lengthwise into long, thin 1/4-inch-thick slices. Place flour on a plate, and generously coat both sides of each eggplant slice.
• In a large heavy-bottomed pot or Dutch oven, heat 1 inch of oil to 350 degrees. Fry eggplant, in batches, until golden, about 1 to 2 minutes, flipping the slices halfway through. Transfer to a separate paper towel-lined plate and sprinkle with salt.
• In a medium bowl, fold together burrata and ricotta.
• To serve, gently stir broiled eggplant into tomato sauce until evenly coated. Simmer for 1 to 2 minutes until the eggplant is warmed through. Transfer to serving bowls, and spoon burrata mixture on top. Garnish with remaining basil leaves, crisp eggplant slices and the capers if you like.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES

Steps:

• Peel and dice eggplant intl 1/2" cubes. Pour evoo in highly heated large nonstick skillet, add eggplant, red and green peppers and onions. Cook and stir until tender. Do not overcook. Add garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot. Can be served cold.

EGGPLANT STUFFED WITH ANCHOVIES, CAPERS, AND OLIVES

Steps:

• 1 Trim off the tops of the eggplants. Cut the eggplants in half lengthwise. With a small sharp knife and a spoon, scoop out the eggplant pulp, leaving a shell about 1/2 inch thick. Coarsely chop the pulp and place it in a colander. Sprinkle generously with salt and set over a plate to drain. Sprinkle the insides of the eggplant shells with salt and place them upside down on paper towels. Let drain for 30 minutes. 2 Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze the pulp to extract the water. 3 Heat the oil in a large skillet over medium-high heat until a small piece of eggplant sizzles when added to the pan. Add the eggplant pulp and cook, stirring frequently, until it begins to brown, 15 to 20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, anchovies, olives, capers, oregano, and salt and pepper to taste. Cook until thickened, about 5 minutes more. 4 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan just large enough to hold the eggplant shells in a single layer. 5 Fill the shells with the eggplant mixture. Place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle them over the shells. Bake 45 minutes or until the shells are tender when pierced. Let cool slightly. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PASTA WITH EGGPLANT, CAPERS, AND OLIVES

Steps:

• Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
• While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
• Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
• When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
• Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
• Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
• Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
• *Available at specialty foods shops and chefshop.com.

EGGPLANT WITH CAPERS AND OLIVES

Steps:

• A large, nonstick skillet with a cover works best for this recipe.
• Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
• Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
• Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
• Return eggplant to pan, add capers, and olives.
• Heat the vinegar with the sugar and add to eggplant mixture.
• Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
• Serve hot or or cold, with slices of lemon.

EGGPLANT PARMIGIANA CAPONATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.
• Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy fillets, if using, and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.
• Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

ROASTED EGGPLANT SALAD WITH CAPERS AND ONIONS

Steps:

• 1. Wash and pat dry the eggplants. Roast them whole over an open flame on top of the stove or under the broiler, turning, until the skins are charred on all sides. (This may also be done on a grill.) Remove and let cool slightly.
• 2. Have a large bowl with the olive oil ready. Cut the eggplants open lengthwise and remove as many of the seeds as possible. Scoop out the roasted eggplant pulp and place it in a bowl with the olive oil. Salt lightly. With a fork and knife, cut the eggplant so that it is chunky. Add the onion, garlic, capers, tomato, and parsley and mix with a fork to combine well. Add the vinegar and adjust the seasoning with additional salt, pepper, and vinegar if desired.

SAUTéED EGGPLANT

Steps:

• Peel the eggplant if you like. If you have any doubt about its quality, cut it into 1-inch cubes and place them in a colander. Sprinkle liberally with salt, at least a tablespoon; toss the eggplant to distribute the salt. Let sit in a sink or over a bowl, undisturbed, for at least 30 and preferably 60 minutes. It will shed a good deal of liquid. Squeeze out as much liquid as you can, rinse with fresh water, and pat dry.
• Put the oil and all but 1/2 teaspoon of the garlic in a large nonstick skillet over medium heat. Two minutes later, add the eggplant; cook, stirring occasionally, until the eggplant is tender and lightly browned, 15 minutes or longer, adjusting the heat as necessary so the eggplant browns as quickly as possible without burning.
• Add the remaining garlic and cook, stirring, for 1 minute more; taste and adjust the seasoning, then stir in a handful of parsley and cook for a few more seconds. Garnish with some more parsley and serve hot, warm, or at room temperature.
• Stewed Eggplant with Tomatoes (France)
• This is good with a few capers, too: In step 3, before adding the garlic, stir in about 2 cups chopped tomatoes (ripe, fresh ones are best, but canned are acceptable). Cook for about 10 more minutes, stirring occasionally, until the tomatoes break up, then add the garlic and proceed.
• Crunchy Eggplant
• In step 3, before adding the garlic, stir in about 1/2 cup bread crumbs, preferably fresh (page 580). Cook for about a minute, until they begin to brown, then add the garlic.
• Basic Sautéed Eggplant, Indian Style
• In step 2, use butter if you prefer; add 2 cups sliced onion and 1 or more stemmed, seeded, and minced fresh green chiles, like jalapeños. Cook until the onion softens, then add the eggplant and proceed. In step 3, add 1 teaspoon peeled and minced fresh ginger along with the garlic and use cilantro and mint in place of the parsley or basil.
• Eggplant with Peppers and Yogurt (Middle East)
• In step 2, cook 2 bell peppers-red, yellow, green, or a combination (or you can use mild poblano chiles), cored, seeded, and cut into strips-with the eggplant, until tender. In step 3, mix the remaining garlic with 1 cup yogurt, beaten until smooth, a tablespoon of extra virgin olive oil, and some salt and pepper. Remove the eggplant and peppers from the pan and pour this sauce over them; serve hot.
• Eggplant with Pine Nuts (Italy)
• Just before serving, lightly brown 1/4 cup pine nuts in 2 tablespoons extra virgin olive oil; stir this into the cooked eggplant.