EASY CAPONATA
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
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 WITH FENNEL, OLIVES AND RAISINS
Caponata is a Sicilian specialty typically served as a relish or side dish. It also works as an appetizer on bread rounds. Roberta Gangi: Few salads epitomize Sicilian cuisine as much as caponata, which probably takes its name from an essential ingredient (though not the principal one), capers. Like so much of Sicilian cuisine, caponata comes to us from the Arabs. Indeed, a case could be made that their contributions to Sicilian food, and to some extent the Sicilian language, are the Arabs' most enduring legacy in the living culture of twenty-first century Sicily. There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), celery, green olives, tomatoes (a modern addition), onions, capers, virgin olive oil, vinegar, sugar. The ingredients must be prepared carefully. The celery, for example, should not be overcooked and must remain firm. The cured or salted capers must be thoroughly rinsed. The aubergines may be steamed slightly and then sautéed, though some purists prefer frying. The histories of human migrations are full of agricultural introductions; domesticated wheat probably arrived in Sicily only around 7,000 BC. Like many fruits and vegetables, aubergines (Solanum Melongena) may have been known to the ancient Romans, perhaps as something encountered on the eastern fringes of their Empire. The eggplant is native to southern India. It was introduced in the Mediterranean region by the Arabs in their rapid expansion ever westward from the Middle East. Chilled caponata, with its slightly exotic aroma and taste, is the perfect complement to the cold salads of summer, but is enjoyable year round. If somebody in Sicily offers you "Baroque" caponata they plan to sprinkle powdered unsweetened Modica Chocolate over it just before serving --an interesting touch but not welcome by all diners. Here's a basic recipe.
Provided by Phil Franco
Categories Spreads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes.
- Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.
- Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil.
- Season caponata to taste with sugar, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature. Makes 6 cups.
Nutrition Facts : Calories 263.7, Fat 15.4, SaturatedFat 2.1, Sodium 386.5, Carbohydrate 32.8, Fiber 8.1, Sugar 19.4, Protein 3.8
FIG AND FENNEL CAPONATA
Steps:
- Heat the olive oil over medium heat in a 10-inch saute pan. Add the onions and fennel and saute for 7 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for one more minute. Stir in the vinegar, tomatoes, figs, and brown sugar, stirring to coat everything with the tomatoes. Stir in the capers, olives, orange zest, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 8 to 10 minutes, until thickened. Stir in the orange juice and parsley. Taste for seasonings; the caponata should be very highly seasoned. Serve the caponata warm or at room temperature with slices of grilled bread.
CAPANATA WITH FENNEL, OLIVES AND RAISINS
Steps:
- Heat oil in heavy large pot over medium-high. Add eggplant, peppers, fennel and garlic, Saute until eggplant is tender, about 10 min. Add olives and raisins. Mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, simmer 15 min, stirring occasionally. Uncover and simmer until caponata thick and vegetables are tender, stirring occasionally, about 15 min longer. Mix in basil. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and refrigerate. Serve at room temperature
More about "caponata with fennel olives and raisins recipes"
EASY CAPONATA RECIPE, SICILIAN-STYLE | THE MEDITERRANEAN …
Web Jul 8, 2020 Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, …
From themediterraneandish.com
4.8/5 (165)Calories 91 per servingCategory Appetizer, Entree, Salad
From themediterraneandish.com
4.8/5 (165)Calories 91 per servingCategory Appetizer, Entree, Salad
- 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.
MOROCCAN-SPICED CAPONATA RECIPE - FROM A CHEF'S …
Web Sep 2, 2020 Pat it dry with paper towels to remove excess moisture and salt. Heat the olive oil in a large heavy skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook 5-7 minutes or until the …
From fromachefskitchen.com
From fromachefskitchen.com
CAPONATA WITH FENNEL, OLIVES, AND RAISINS
Web Gemma Sanita Sciabica of Modesto, California, writes: "My husband's family produces olive oil, and I'm the company's recipe developer. We often hear from customers who love our oil but complain that they don't have the …
From mealplannerpro.com
From mealplannerpro.com
CAPONATA RECIPE - THE BEST SICILIAN EGGPLANT APPETIZER
Web Nov 7, 2018 Return skillet to heat, add olive oil, onions and celery and cook, stirring continuously to allow caramelization for 10 minutes. . Reduce heat to medium, add tomato sauce and continue cooking for 10 minutes …
From nonnabox.com
From nonnabox.com
CAPONATA RECIPE - COOKIE AND KATE
Web Sep 22, 2020 This recipe combines roasted (not fried) eggplant with sautéed bell pepper, celery, tomatoes, olives and capers. Red wine vinegar and honey make it irresistibly tangy and sweet. If you generally enjoy …
From cookieandkate.com
From cookieandkate.com
EGGPLANT CAPONATA WITH RAISINS RECIPE - SIP AND FEAST
FROM THE FARM: DISTINCT FLAVOR AND AROMA OF FENNEL NOT FORGOTTEN
Web May 26, 2023 Trama, while conducting a cooking demonstration, sliced beautiful bulbs of fennel, as well as some of the feathery green tops, to include in his soup recipe for his …
From chicagotribune.com
From chicagotribune.com
SPAGHETTI WITH EGGPLANT CAPONATA RECIPE | BON APPéTIT
Web Aug 9, 2022 Drizzle ¼ cup extra-virgin olive oil over, season with kosher salt, and toss to coat. Scatter 4 Tbsp. unsalted butter, cut into pieces on top and roast, stirring halfway …
From bonappetit.com
From bonappetit.com
CAPONATA WITH FENNEL, OLIVES, AND RAISINS RECIPE | EAT YOUR BOOKS
Web Caponata with fennel, olives, and raisins from Bon Appétit Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the …
From eatyourbooks.com
From eatyourbooks.com
CAPONATA RECIPE | DIETHOOD
Web Sep 11, 2022 Make the Caponata Base. While the eggplant roasts, get out a big mixing bowl and whisk the tomato juice with your vinegar, parsley, sugar, chopped tomato, …
From diethood.com
From diethood.com
CALIFORNIA GOLDEN RAISIN CAPONATA - CALIFORNIA RAISINS
Web Cool. Arrange eggplant and onion in shallow roasting pan. Brush with olive oil. Season with salt and pepper; to taste. Roast at 375°F for 20 minutes or until golden brown. Remove …
From calraisins.org
From calraisins.org
EGGPLANT CAPONATA WITH GOLDEN RAISINS RECIPE - BEN TOWILL - FOOD …
Web May 10, 2017 1 small onion, finely diced 1 celery rib, finely diced 1/2 red bell pepper, cut into 1/2-inch dice 1 garlic clove, minced 1/2 jalapeño, seeded and minced 1/2 …
From foodandwine.com
From foodandwine.com
CAPONATA WITH FENNEL, OLIVES, AND RAISINS – DAVID AND ELAINE'S …
Web Apr 30, 2012 1/2 cup golden raisins 1 1/4 cup tomato sauce 6 Tbsp red wine vinegar 3/4 cup chopped fresh basil . Directions Heat oil in heavy large pot over medium-high heat. …
From danderecipes.com
From danderecipes.com
SICILIAN EGGPLANT AND PINE NUT CAPONATA RECIPE - SERIOUS EATS
Web Apr 13, 2023 Eggplant Snacks & Appetizers Sicilian Eggplant and Pine Nut Caponata Recipe This agrodolce eggplant dish is packed with extra-virgin olive oil, raisins, pine …
From seriouseats.com
From seriouseats.com
CAPONATA WITH FENNEL, OLIVES AND RAISINS - LUNCHLEE
Web Feb 24, 2023 There are various recipes for caponata; some include artichokes or sweet peppers. In order of amount, the necessary ingredients are eggplants (aubergines), …
From lunchlee.com
From lunchlee.com
CAPONATA WITH FENNEL OLIVES AND RAISINS RECIPES
Web Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until …
From wikifoodhub.com
From wikifoodhub.com
CAPONATA WITH FENNEL OLIVES AND RAISINS RECIPE - FRIENDSEAT
Web Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com
From friendseat.com
You'll also love