Best 6 Caponata With Basil And Pine Nuts Recipes

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**Caponata: A Sicilian Symphony of Sweet, Sour, and Savory Flavors**

Caponata, a quintessential Sicilian dish, is a captivating symphony of flavors that tantalizes the taste buds with its harmonious blend of sweet, sour, and savory notes. This versatile dish, often served as an appetizer or side dish, boasts a rich history dating back to the 18th century, embodying the culinary heritage of the Mediterranean island. With its vibrant colors and medley of textures, caponata is a feast for both the eyes and the palate.

This article presents a collection of carefully curated caponata recipes, each offering a unique interpretation of this classic dish. From traditional versions that adhere to centuries-old culinary wisdom to innovative takes that incorporate modern twists, these recipes cater to a range of preferences and skill levels.

The traditional caponata recipe forms the cornerstone of this culinary exploration. Eggplant, the star ingredient, is meticulously diced and fried until golden brown, creating a tender yet crispy texture that serves as the foundation of the dish. A flavorful symphony of chopped celery, bell peppers, and onions is then sautéed, releasing their aromatic essence into the pan. The addition of capers and olives, with their briny tang, adds a layer of complexity, while a combination of red wine vinegar and sugar provides the perfect balance of acidity and sweetness.

For those seeking a vegan alternative, the vegan caponata recipe offers a delightful plant-based rendition of this beloved dish. Eggplant remains the主角, while a medley of colorful bell peppers, zucchini, and mushrooms replaces the traditional celery. A harmonious blend of balsamic vinegar and maple syrup lends a touch of tanginess and sweetness, while a combination of fresh basil and oregano infuses the dish with an herbaceous aroma.

For those with a penchant for culinary experimentation, the caponata with basil and pine nuts recipe offers an innovative twist on the classic. Roasted eggplant cubes, smoky and tender, form the base of this dish. A vibrant combination of chopped tomatoes, red onion, and zucchini adds color and texture, while a generous handful of toasted pine nuts imparts a nutty crunch. Fresh basil and parsley lend their aromatic charm, while a drizzle of balsamic vinegar adds a touch of sophistication.

No matter your culinary preferences or skill level, this collection of caponata recipes promises a delectable journey through the flavors of Sicily. From traditional delights to innovative creations, these recipes offer a tantalizing exploration of this iconic dish, inviting you to savor the vibrant essence of Mediterranean cuisine.

Let's cook with our recipes!

EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL



Eggplant Caponata Pasta With Ricotta and Basil image

This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little - or even recklessly. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and black pepper
1/3 cup raisins, preferably yellow
2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons olive oil, plus more if desired
2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes
12 ounces orecchiette (or other shaped pasta)
1/3 cup finely chopped shallot (about 1 small shallot)
1/4 cup pine nuts
3 tablespoons drained brined capers
2 garlic cloves, finely chopped
1/4 teaspoon red-pepper flakes
1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish
2 tablespoons red wine vinegar
1 cup fresh ricotta or burrata (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
  • In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
  • While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
  • Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
  • Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
  • Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.

EASY CAPONATA



Easy Caponata image

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

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

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



Caponata image

A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

Provided by John Torode

Categories     Dinner, Starter

Time 1h50m

Number Of Ingredients 12

100ml olive oil
3 large aubergines , cut into 2cm cubes
2 long shallots , chopped
4 large plum tomatoes , chopped
2 tsp caper , soaked if salted
50g raisin
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves
8 slices ciabatta
olive oil , for drizzling
1 garlic clove

Steps:

  • Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
  • When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.

Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

BASIL MARINATED CHICKEN WITH CAPONATA



Basil Marinated Chicken with Caponata image

Provided by Bobby Flay

Categories     main-dish

Time 3h10m

Number Of Ingredients 21

1/2 cup basil leaves
1/2 cup olive oil
2 cloves garlic
2 tablespoons red wine vinegar
4 boneless chicken breasts
Salt and freshly ground pepper
4 spinach flat breads
4 slices smoked mozzarella
2 cups spinach leaves
1/4 cup olive oil
2 medium eggplants, cut into 1/2-inch dice
1 large red onion, finely sliced
2 stalks celery, sliced 1/2-inch thick
4 plum tomatoes, cut into 1/2-inch dice
1 cup green olives, coarsely chopped
3 tablespoons capers
2 tablespoons toasted pine nuts
1/4 cup raisins
1/3 cup red wine vinegar
Pinch of sugar
1/4 cup coarsely chopped flat leaf parsley

Steps:

  • Place basil, oil, garlic and vinegar in a blender and blend until smooth. Place chicken in a shallow baking dish, add the marinade and turn to coat. Marinate for 2 hours in the refrigerator. Preheat grill. Grill for 4 to 5 minutes on each side or until cooked through.
  • Using side burners of grill. Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add eggplant, season with salt and pepper to taste and cook until golden brown. Add celery, tomatoes, olives, capers, pine nuts and raisins and cook for 15 minutes. Stir in vinegar and sugar and cook for 10 minutes longer, season with salt and pepper to taste. Remove from heat and stir in the parsley. Serve at room temperature.
  • Assemble:
  • Place 1 sliced chicken breast in the middle of each flat bread. Top with mozzarella, caponata and spinach leaves, roll and serve.

CAPONATA WITH PINE NUTS AND RAISINS



Caponata With Pine Nuts and Raisins image

Make and share this Caponata With Pine Nuts and Raisins recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil (divided)
2 eggplants, diced (4-5 cups)
3 large garlic cloves, minced
3 medium onions, chopped
3 celery ribs, diced
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
1/3 cup red wine vinegar
2 tablespoons sugar
1/3 cup raisins
1/4 cup pine nuts, toasted (1 1/2 oz)
1/2 cup pitted green olives, sliced
1/3 cup drained capers, rinsed
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste

Steps:

  • Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
  • Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
  • Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
  • When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.

CLASSIC CAPONATA



Classic Caponata image

Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead.

Provided by Doris Jacobson

Categories     Garlic     Onion     Pepper     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     Low Cal     Wheat/Gluten-Free     Basil     Pine Nut     Eggplant     Vegan     Capers     Bon Appétit     California     Pescatarian     Paleo     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 9

5 tablespoons olive oil
1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 medium onion, cubed
4 large garlic cloves, chopped
1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice
3 tablespoons red wine vinegar
2 tablespoons drained capers
1/3 cup chopped fresh basil
Toasted pine nuts

Steps:

  • Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

Tips:

  • Use fresh, ripe vegetables for the best flavor.
  • If you don't have pine nuts, you can substitute almonds or walnuts.
  • Serve caponata as an appetizer, side dish, or main course.
  • Caponata can be made ahead of time and refrigerated for up to 3 days.
  • To make caponata vegan, omit the anchovies and use vegetable broth instead of chicken broth.

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 healthy and flavorful option for a vegetarian or vegan meal. So next time you're looking for a new and exciting dish to try, give caponata a try. You won't be disappointed!

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