Best 6 Caponatina Siciliana Eggplant Olive And Celery Appetizer Recipes

SICILIAN CAPONATA RECIPE

Steps:

• Sprinkle the eggplant with salt and put in a colander over a bowl for 20-30 minutes. Rinse with water and transfer the eggplant to a large clean towel and pat dry with paper towel.
• In a large skillet over medium-high heat, add the extra virgin olive oil, toss the potatoes and cook them until golden brown stirring occasionally.
• Once the potatoes are ready, transfer them to a medium bowl lined with layers of paper towel and set aside. Discard the oil and clean the pan.
• In the same skillet add another 5 tablespoons of olive oil and start frying the bell peppers until soft. Transfer to the bowl with the potatoes and set aside. Discard the oil and clean the pan.
• In the same skillet add another 5 tablespoons of olive oil and fry the eggplant. Watch it while it cooks, as it may need more oil. When it's soft, transfer the cooked eggplant to the bowl with the other vegetables and set aside. Discard the oil and clean the pan.
• 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 stirring occasionally.
• Stir in olives, vinegar, capers, sugar and all the fried vegetables and mix together. Cook slowly for a couple of minutes while mixing gently.
• Turn off the heat, add the chopped basil and mix and let it cool at room temperature.
• Serve with a piece of toasted bread of your choice.

EGGPLANT CAPONATA (SICILIAN VERSION)

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.

MAMMA ANNETTE'S CAPONATINA (EGGPLANT SALAD)

Steps:

• Heat 1/2 inch oil in a large frying pan over medium heat. Add eggplant and saute until browned, about 10 minutes. Remove with a slotted spoon and transfer to a Dutch oven.
• Add celery to the frying pan with more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
• Cut onion slices into 1-inch pieces. Add to the frying pan with bell peppers and more oil if necessary. Saute until softened, about 5 minutes; transfer to the Dutch oven.
• Add tomato paste, vinegar, capers, sugar, and salt to the Dutch oven. Heat over medium heat until simmering, then cook, stirring occasionally, until vegetables are tender, about 20 minutes.
• Remove from the heat and allow to cool. Add green and black olives and place in the refrigerator to chill before serving, about 1 hour.

EGGPLANT APPETIZER

Steps:

• Slice the eggplant on the diagonal into 1/4-inch thick slices. Add to a hot grill pan and grill until slices are marked on both sides and the eggplant is tender, about 7 minutes on each side. Season with salt and pepper, remove from grill pan and set aside.
• In a bowl, combine the ginger, garlic, olives, tomatoes, scallions, sesame seeds, zest and rice vinegar.
• Arrange the eggplant on two plates, top with the vegetable mixture, sprinkle more sesame seeds on top

CAPONATINA - EGGPLANT APPETIZER

Steps:

• In sauce pan saute' onions and garlic in 3-4 tablespoons oil.
• Add paste, sugar, salt, and vinegar and simmer 8-10 minutes. Add water, cover and cook 15 minutes, stirring occasionally. Add more water if needed.
• Fry eggplant cubes until browned. Add to sauce. Add celery, carrot, olives, and capers to frying pan with some additional oil if necessary. Fry about 5 minutes. Add to eggplant-sauce mixture.
• Cover pot and simmer slowly about 1/2 hour. Add some pepper if desired.
• Remove from heat and cool. Garnish with raisins or sliced hard cooked egg slices. Serve at room temperature with crusty Italian bread slices or crackers.

CAPONATA

Steps:

• Roast the eggplant, allow to cool and chop coarsely.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
• Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.