Eggplant Stuffed With Anchovies Capers And Olives Recipes

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EGGPLANT WITH CAPERS AND OLIVES

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

Provided by Engrossed

Categories     European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14



Eggplant With Capers and Olives image

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.

3 tablespoons olive oil
1 large eggplant, cut into small cubes
1 onion, quartered and thinly sliced
1 -2 garlic clove, minced
1/2-3/4 cup celery, chopped
1 tablespoon tomato sauce
3 tablespoons water, more if needed
3 -4 tablespoons capers, rinsed
12 pitted black olives, chopped
6 stuffed green olives, chopped
2 -3 tablespoons wine vinegar
1 tablespoon sugar
salt and pepper, to taste
lemon slice, to garnish

MELANZANE RIPIENE CON CAPPERI E OLIVE (STUFFED EGGPLANT WITH CAPERS AND OLIVES)

The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.

Provided by SilviaG

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 4

Number Of Ingredients 8



Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
  • Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
  • Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
  • Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
  • Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 58.2 g, Cholesterol 110.6 mg, Fat 10.7 g, Fiber 29.7 g, Protein 22.1 g, SaturatedFat 4.6 g, Sodium 1756.8 mg, Sugar 27.4 g

9 small eggplants, halved lengthwise
2 eggs
1 cup grated Parmesan cheese
2 tablespoons capers
2 tablespoons pitted and sliced black olives
2 (16 ounce) cans tomato sauce, divided
1 bunch fresh parsley, chopped
salt and ground black pepper to taste

STUFFED EGGPLANT

Provided by Food Network

Time 2h15m

Yield 8 servings

Number Of Ingredients 12



Stuffed Eggplant image

Steps:

  • Cut the eggplants in half lengthwise and remove the inside flesh to create boat-like shells. Chop the eggplant flesh, sprinkle with some salt and place in a colander for 30 minutes. Sprinkle inside of eggplant shell with some salt, turn them upside down on towels to drain. (During these 30 minutes, chop and prepare the other ingredients.)
  • Squeeze the chopped eggplant to remove excess water. Heat 1/3 cup of the olive oil in a large skillet. Add the chopped eggplant and saute until eggplant is browned. Add the tomatoes and, over high heat, cook the mixture until the liquid has evaporated. Add the bread crumbs, shrimp, garlic, olives, anchovies and capers and cook for a few minutes more for the flavors to come together. Season to taste with salt and pepper.
  • Preheat the oven to 375 degrees. Fill the eggplant shells with the mixture, set them in a baking sheet and drizzle remaining olive oil over the top. Bake for 1 hour. Serve hot, warm or chilled, sprinkled with parsley.

8 small (4-inch long) or 4 medium size eggplants
Salt
1/2 cup olive oil
8 vine-ripened tomatoes, seeded and finely chopped
2 cups homemade fresh white bread crumbs
12 ounces chopped peeled and deveined shrimp
2 garlic cloves, minced
1/2 cup pitted cracked green olives
8 anchovies, chopped
1/4 cup drained and rinsed capers, chopped
Freshly ground black pepper
1/2 cup (packed) flat leaf parsley, chopped

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12



Sauteed Eggplant With Capers and Anchovies image

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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

1 small eggplant, about 1/2 pound
2 tablespoons olive oil
1 sweet red pepper cut into 1/4-inch cubes
1 large green pepper cut into 1/4-inch cubes
1/2 cup chopped onions
1 teaspoon chopped garlic
Salt and pepper to taste
1/8 teaspoon red hot pepper flakes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons drained capers
4 anchovy fillets, chopped
2 tablespoons chopped parsley

EGGPLANT FOCACCIA WITH RICOTTA AND OLIVES

A generous amount of olive oil in the dough gives this flatbread its especially crisp edges, and a soft, bready crumb. The topping, a mix of thinly sliced eggplant slathered with garlic-imbued olive oil and minced olives, is silky, rich and very flavorful - even without the optional (but excellent) anchovies. Just as good devoured warm from the oven and as it is at room temperature, this makes perfect picnic fare. Or serve it with a leafy salad for a light but satisfying dinner.

Provided by Melissa Clark

Categories     breads, vegetables, main course

Time 1h

Yield 8 servings

Number Of Ingredients 17



Eggplant Focaccia With Ricotta and Olives image

Steps:

  • Oil a large bowl and set aside. (This is for the rising dough.)
  • Add water to another large bowl or the bowl of a stand mixer. Sprinkle yeast and sugar over. Let stand until foamy, 5 to 10 minutes.
  • Stir 1/3 cup oil and salt into yeast mixture. Stir in flour until a soft, shaggy dough forms.
  • If kneading by hand, turn dough out onto a floured surface and knead until it is smooth and elastic, about 10 minutes. Or knead in a stand mixer equipped with the dough hook for 3 to 5 minutes. The dough is ready when it's elastic but somewhat sticky and damp. If the dough seems unmanageable and won't come off your hands, add more flour, a little at a time.
  • Place dough in the oiled bowl and turn to coat it lightly with oil. Cover bowl with a plate or plastic wrap. Leave in a warm place until dough has doubled in size, 1 to 2 hours.
  • While dough is rising, make the topping: Combine eggplant and salt in a large mixing bowl and set aside.
  • Mince half of the olives and slice the other half.
  • In a small saucepan, heat 1/4 cup oil over medium. Add garlic, stirring constantly, and heat until opaque, about 1 minute. Add the minced olives and anchovies, if using. Reduce heat to medium-low and cook, stirring, until the oil is fragrant, 1 to 2 minutes. Remove from heat and pour oil over eggplant. Add thyme or oregano and toss until evenly coated. Set aside and cool completely before using.
  • Lightly oil an 11-by-17-inch rimmed baking sheet. Working on a floured surface, roll dough into an 11-by-16-inch rectangle, then transfer it to the oiled baking sheet and press the dough to the sides. Cover with a damp cloth and let rest for 30 minutes.
  • Heat oven to 400 degrees. Arrange eggplant slices evenly over dough, and scatter tomatoes and sliced olives on top. Drizzle any leftover oil from the bottom of the eggplant bowl on pizza.
  • Bake until edges and underside are golden brown, 25 to 30 minutes.
  • Using a spoon, top with dollops of ricotta. Sprinkle freshly ground black pepper and basil leaves on top, and drizzle with olive oil. Serve warm or at room temperature.

1/3 cup/80 milliliters extra-virgin olive oil, plus more for greasing the bowl
3/4 cup/180 milliliters lukewarm water (105 to 115 degrees)
1 1/2 teaspoon/5 grams active dry or instant yeast
1 teaspoon/5 grams granulated sugar
1 1/2 teaspoon/10 grams kosher salt
2 1/4 cups/305 grams bread flour, plus more as needed
3/4 pound eggplant, thinly sliced
1/4 teaspoon kosher salt
1/4 cup pitted olives
1/4 cup extra-virgin olive oil, plus more as needed
1 fat garlic clove, minced or finely grated
5 anchovy fillets, finely chopped (optional)
1 tablespoon chopped fresh thyme or oregano leaves, or 1 teaspoon dried
2/3 cup cherry tomatoes, halved
1/3 cup fresh ricotta, plus more to taste
Freshly ground black pepper, for garnish
Torn fresh basil leaves, for garnish

VEGETABLE-STUFFED EGGPLANT

A friend of mine who raised eggplant shared this recipe with me. This fast and delicious side will compliment most any entree. -Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 12



Vegetable-Stuffed Eggplant image

Steps:

  • Preheat oven to 350°. Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in. shell. Cube removed pulp; set shells aside. Cut corn off the cob., In a large nonstick skillet, saute eggplant pulp, corn, onion, tomato and garlic in oil until onion is tender. Stir in seasonings. Spoon mixture into reserved shells. Place in an ungreased 11x7-in. baking dish; pour water into dish. , Cover and bake 25-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. ,

Nutrition Facts : Calories 259 calories, Fat 16g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 728mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 9g protein.

1 small eggplant
1 medium ear sweet corn, husk removed
1 small onion, finely chopped
1 small tomato, chopped
1 garlic clove, minced
4-1/2 teaspoons canola oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon minced fresh oregano
1/4 teaspoon pepper
1/2 cup water
1/3 cup shredded cheddar cheese

VEGGIE-STUFFED EGGPLANT

Ruby Williams writes from Bogalusa, Louisiana, "For years, I cooked for my late husband and our five children. Now it's just me and my great-grandson. This hearty and nutritious dish is one we both enjoy."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 14



Veggie-Stuffed Eggplant image

Steps:

  • Cut eggplant in half lengthwise; remove pulp, leaving a 1/4-in.-thick shell. Cube pulp; set shells and pulp aside., In a large nonstick skillet coated with cooking spray, saute onion and garlic until onion is tender. Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, pepper and pepper flakes; cook for 1 minute. , Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese. Place on a baking sheet. Bake at 400° for 20-25 minutes or until shells are tender.

Nutrition Facts : Calories 186 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 363mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

1 medium eggplant
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
3/4 cup seeded chopped tomatoes
1/4 cup toasted wheat germ
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
1 tablespoon grated Parmesan cheese

STUFFED EGGPLANT

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9



Stuffed Eggplant image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

EGGPLANT STUFFED WITH ANCHOVIES, CAPERS, AND OLIVES

Number Of Ingredients 10



Eggplant Stuffed with Anchovies, Capers, and Olives image

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.

Nutrition Facts : Nutritional Facts Serves

2 medium eggplant (about 1 pound each)
salt
1/4 cup plus 1 tablespoon olive oil
1 clove large garlic, finely chopped
2 medium tomatoes, peeled, seeded, and chopped
6 anchovy fillets
1/2 cup chopped Gaeta or other mild black olives
2 tablespoons capers, rinsed and drained
1/2 teaspoon dried oregano
1/3 cup plain dry bread crumbs

PASTA WITH EGGPLANT, CAPERS, AND OLIVES

Provided by Giovanna Tabanelli

Categories     Olive     Pasta     Eggplant     Summer     Capers     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 17



Pasta with Eggplant, Capers, and Olives image

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.

1 eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice
1 1/2 teaspoons kosher salt
2 tablespoons salt-packed capers *
1 red bell pepper
4 cups vegetable oil
10 green Bella di Cerignola olives, pitted*
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon finely chopped fresh marjoram
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 anchovy fillet, rinsed and chopped
2 tablespoons dry white wine
1 lb penne rigate or fusilli
Special Equipment
a deep-fat thermometer

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