Best 2 Caponata Canned Recipes

**Caponata, a Sicilian Delicacy: From Traditional to Modern Variations**

Caponata, a quintessential Sicilian dish, is a captivating interplay of flavors, textures, and colors. This delectable dish, often served as an appetizer or side dish, is a versatile culinary creation that has captured the hearts of food enthusiasts worldwide. Made with a symphony of eggplant, tomatoes, celery, and onions, caponata is a celebration of the bountiful produce of Sicily.

The traditional recipe, rooted in generations of culinary wisdom, features eggplant as the star ingredient, meticulously cubed and fried until golden-brown. This crispy delight is then combined with a harmonious blend of sweet and savory ingredients, including plump tomatoes, crunchy celery, and aromatic onions, all sautéed in a flavorful sauce. Caponata's distinct taste profile is further enhanced by the addition of briny capers, tangy vinegar, and a touch of sweetness from sugar or honey.

This article presents a culinary journey through the diverse world of caponata, offering both the traditional recipe and a collection of contemporary variations that showcase the dish's adaptability and versatility. From the classic caponata, brimming with the essence of Sicily, to innovative interpretations that incorporate unique ingredients and cooking techniques, this article provides a comprehensive guide to creating this beloved dish.

Indulge in the authentic flavors of traditional caponata, or embark on a culinary adventure with modern twists that elevate this dish to new heights. Discover how caponata can transform humble ingredients into a symphony of flavors, textures, and colors, leaving a lasting impression on your taste buds.

Let's cook with our recipes!

CAPONATA

Caponata image

Provided by Anne Burrell

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
Extra-virgin olive oil
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 fennel bulb, cut into 1/2-inch dice
3 ribs celery, cut into 1/2-inch dice
6 garlic cloves, thinly sliced
1 red and 1 yellow bell pepper, cut into 1/2-inch dice
2 zucchini, cut into 1/2-inch dice
1/2 cup water
1/2 cup tomato paste
2 tablespoons sugar
1/4 cup red wine vinegar
1/4 cup golden raisins
1/4 cup capers
1/4 cup pine nuts, toasted
1/2 bunch mint, cut into chiffonade

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.

EGGPLANT CAPONATA (SICILIAN VERSION)

Eggplant Caponata (Sicilian Version) image

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

Ingredients

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

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

Tips:

Choose ripe and flavorful vegetables: The fresher and tastier the vegetables, the better your caponata will be. Look for eggplant, zucchini, and bell peppers that are firm and brightly colored.
Don't skimp on the olive oil: Olive oil is an essential ingredient in caponata, so don't be afraid to use a generous amount. It will help to brown the vegetables and add a rich, flavorful base to the dish.
Use a variety of spices and herbs: Caponata is a great way to experiment with different flavors. Try adding a combination of oregano, basil, thyme, and rosemary, or use a pre-made Italian seasoning blend.
Cook the caponata low and slow: This will allow the vegetables to soften and caramelize, developing a deep and complex flavor.
Serve caponata warm or at room temperature: Caponata can be served as an appetizer, side dish, or main course. It's also a great addition to sandwiches and wraps.

Conclusion:

Caponata is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up summer vegetables, and it's also a perfect dish for entertaining. With its sweet and tangy flavors, caponata is sure to please everyone at your table.