Best 2 Caponata Eggplant Appetizer Recipes

**Caponata: A Mediterranean Symphony of Flavors**

Bursting with vibrant colors and a harmonious blend of sweet, tangy, and savory notes, caponata embodies the culinary essence of the Mediterranean. Originating from the sun-kissed shores of Sicily, this delectable appetizer or side dish has captivated taste buds for centuries. With a symphony of textures and a flavor profile that dances on the palate, caponata is a culinary masterpiece that showcases the bounty of the Mediterranean.

Our collection of caponata recipes takes you on a culinary journey, offering variations that cater to diverse preferences and dietary needs. From the classic Sicilian Caponata, brimming with sweet and sour flavors, to the Vegan Caponata, where vegetables take center stage, these recipes celebrate the versatility and global appeal of this beloved dish.

**Sicilian Caponata:**

Hailing from the heart of Sicily, this traditional caponata is a symphony of eggplant, bell peppers, celery, and tomatoes, united by a sweet and sour sauce. With the addition of pine nuts and raisins, this recipe delivers a delightful textural contrast and a burst of sweetness.

**Vegan Caponata:**

For those seeking a plant-based indulgence, our Vegan Caponata offers a vibrant and flavorful alternative. Featuring an array of colorful vegetables, including eggplant, zucchini, and bell peppers, this recipe delivers a satisfying and nutritious twist on the classic dish.

**Air Fryer Caponata:**

Embracing modern cooking techniques, our Air Fryer Caponata offers a healthier and equally delicious way to enjoy this Mediterranean delight. With minimal oil and the magic of an air fryer, this recipe creates a crispy-tender texture and retains the vibrant flavors of the fresh vegetables.

**Caponata with Swordfish:**

For a seafood lover's delight, our Caponata with Swordfish combines the best of land and sea. Succulent swordfish is paired with the sweet and savory caponata, creating a harmonious balance of flavors and textures.

**Caponata Crostini:**

Transforming caponata into an elegant appetizer, our Caponata Crostini presents a delightful combination of flavors and textures. Crispy crostini serve as the perfect vessel for a generous dollop of caponata, making it an ideal party snack or a sophisticated starter.

With its vibrant colors, enticing aromas, and symphony of flavors, caponata is a culinary treasure that captures the essence of Mediterranean cuisine. Whether you're a seasoned home cook or just starting your culinary journey, our collection of caponata recipes offers something for everyone to savor and enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

Caponata (Cold Eggplant (Aubergine) Appetizer) image

I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.

Provided by axxo3846

Categories Spreads

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

Steps:

Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

CAPONATA (EGGPLANT APPETIZER)

Caponata (Eggplant Appetizer) image

This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.

Provided by MARIA MAC

Categories Spreads

Time 55m

Yield 6 1/2 cups

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 small onion, chopped
1 large celery, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup tomatoes (crushed)
2 tablespoons capers
1/2 cup green olives (pitted and halved)
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large eggplant (diced)

Steps:

In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
Add onion and celery cook covered 10 minutes, stirring often.
Add next 8 ingredients, heat to boil
Cover, simmer on low 20 minutes.
In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
Stir tomato mixture into eggplant.
Serve on slices of toasted french bread.

Tips:

Choose fresh, firm eggplants. Look for eggplants that are heavy for their size and have smooth, unblemished skin.
Cut the eggplants into small, bite-sized pieces. This will help them cook evenly and absorb the flavors of the sauce.
Soak the eggplant pieces in salted water for 30 minutes before cooking. This will help to remove some of the bitterness from the eggplant.
Use a good quality olive oil. Olive oil is a key ingredient in caponata, so it's important to use a good quality oil that has a fruity, flavorful taste.
Don't overcrowd the pan when cooking the eggplant. If you overcrowd the pan, the eggplant will not cook evenly and will become soggy.
Cook the eggplant until it is golden brown and tender. This will take about 10-12 minutes.
Add the other ingredients to the pan and cook until the sauce has thickened. This will take about 15-20 minutes.
Serve caponata warm or at room temperature. Caponata is a versatile dish that can be served as an appetizer, side dish, or main course.

Conclusion:

Caponata is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh eggplant and it is also a healthy and flavorful dish. The next time you are looking for a new and exciting recipe to try, give caponata a try. You won't be disappointed!