Best 4 Eggplant And Tomato Caponata Recipes

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**Eggplant and Tomato Caponata: A Sicilian Delicacy**

Caponata is a classic Sicilian dish that combines the flavors of eggplant, tomatoes, and a variety of other ingredients to create a sweet and savory dish that can be served as an appetizer, side dish, or main course. This versatile dish is believed to have originated in the 18th century and has since become a staple in Sicilian cuisine. There are many variations of caponata, but the most common ingredients include eggplant, tomatoes, celery, onions, capers, and olives. Some recipes also include pine nuts, raisins, and almonds. The eggplant is typically fried until golden brown and then combined with the other ingredients in a tangy sauce made with vinegar, sugar, and herbs. Caponata can be served warm or cold, and it is often paired with grilled meats or fish. This article provides three different recipes for eggplant and tomato caponata, each with its own unique twist on the classic dish. The first recipe is a traditional Sicilian caponata, made with fried eggplant, tomatoes, celery, onions, capers, and olives. The second recipe is a vegetarian caponata, made with roasted eggplant instead of fried eggplant. The third recipe is a spicy caponata, made with the addition of chili peppers to the sauce. Whether you are looking for a traditional Sicilian dish or a more modern take on this classic recipe, you are sure to find a caponata recipe in this article that you will enjoy.

Here are our top 4 tried and tested recipes!

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

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

EGGPLANT CAPONATA



Eggplant Caponata image

Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. This tasty spread is packed with flavor - sour, sweet, and salty all at once. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish.

Provided by Angela Allison

Categories     Appetizer

Time 50m

Number Of Ingredients 14

1 large eggplant (1 to 1 ½ pounds) (diced in ½ to one inch cubes)
2 ½ teaspoons kosher salt, divided
2 tablespoons olive oil, divided
1 medium onion, diced
3 stalks celery, diced
2 cloves minced garlic ((about two teaspoons))
1 15 ounce can diced plum tomatoes
½ cup kalamata olives, pitted and diced
½ cup roasted red bell peppers, diced
2 tablespoons capers, drained
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon dried oregano
fresh basil for serving

Steps:

  • Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside.
  • In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.
  • To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.
  • Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.
  • Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.

Nutrition Facts : Calories 126 kcal, ServingSize 1 serving

EGGPLANT AND TOMATO CAPONATA



Eggplant and Tomato Caponata image

Another form of bruschetta, this is a great low calorie and healthy appetizer. Serve bruschetta-style, on toasted French bread and topped with Parmesan cheese. Caponata can be frozen in resealable bags or in pint jars.

Provided by CDKIRSHNER

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 55m

Yield 12

Number Of Ingredients 13

1 tablespoon olive oil
2 Japanese eggplant, cut into 1/2-inch cubes
1 yellow onion, chopped
3 cloves garlic, minced
1 (14.5 ounce) can fire-roasted tomatoes (such as Hunt's®)
⅓ cup red wine
1 ½ tablespoons capers
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon unsweetened cocoa powder
½ teaspoon white sugar
1 bay leaf

Steps:

  • Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
  • Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.

Nutrition Facts : Calories 58.8 calories, Carbohydrate 10.1 g, Fat 1.4 g, Fiber 4 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 127 mg, Sugar 4 g

EGGPLANT CAPONATA



Eggplant Caponata image

Caponata became part of Sicilian cooking centuries ago, when the island was under Arab rule. The Arabs brought eggplants and sugar, along with citrus and spices. Other versions of caponata contain raisins and pine nuts; this one has capers and green olives. Some cooks add a lot of tomato, but I prefer just a touch of good tomato paste. The seasoning is sweet, sour and salty, and laced with olive oil. Like pickles and other savory preserves, caponata is often made in quantity and stored in jars for use throughout the year. Serve it on little toasts as an appetizer or to accompany a meal.

Provided by David Tanis

Categories     dips and spreads, vegetables, appetizer, side dish

Time 2h

Yield 6 or more servings

Number Of Ingredients 14

Extra-virgin olive oil
3 or 4 small eggplants (about 2 pounds), peeled and cut into 1-inch cubes
Salt and pepper
1 onion, chopped
4 small celery stalks, chopped (about 1 cup), blanched for 1 minute in boiling salted water, then cooled
1 tablespoon tomato paste
2 tablespoons capers, rinsed
1 cup good-quality green olives, pitted
Pinch of crushed red pepper
1 bay leaf
3 tablespoons granulated sugar
1/4 cup red wine vinegar
1/2 cup dry white wine
2 tablespoons chopped parsley

Steps:

  • Put a wide cast-iron pan over medium-high heat. Add 4 tablespoons olive oil to coat surface of pan. When oil is wavy, test by adding a cube of eggplant. It should begin to sizzle and brown immediately. Fill the pan with a single layer of eggplant cubes. Turn eggplant with a spatula or tongs and brown nicely on all sides. Lower heat as necessary to maintain an even temperature; if the pan is too hot, the eggplant will burn.
  • Remove cooked eggplant to a plate and continue to fry remaining eggplant in batches, adding more oil as necessary. Season finished eggplant with salt and pepper. (Alternatively, roast the eggplant on a baking sheet at 400 degrees, lightly drizzled with oil, until cooked and nicely browned, about 20 minutes.)
  • Meanwhile, heat 2 tablespoons oil in a stainless-steel skillet over medium-high heat. Add onions, season lightly with salt and cook, stirring, until softened and lightly colored, about 5 minutes. Stir in blanched celery, tomato paste, capers and olives. Add crushed red pepper, bay leaf, sugar, vinegar and wine. Simmer for 5 minutes.
  • Gently fold in cooked eggplant and simmer 2 or 3 minutes more. Taste cooking juices and adjust salt if necessary. Let mellow for 1 hour at room temperature (or make it a day in advance for fuller flavor). Sprinkle with parsley to serve. The caponata will keep for a week, refrigerated.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 583 milligrams, Sugar 12 grams

Tips:

  • Choose ripe, firm eggplants for the best flavor and texture.
  • Salting the eggplant before cooking helps to remove excess moisture and prevent bitterness.
  • Use a sharp knife to dice the vegetables for even cooking.
  • Sauté the vegetables over medium heat until they are softened but still have a slight bite.
  • Add the vinegar, sugar, and raisins to the vegetables and simmer until the sauce has thickened.
  • Serve the caponata warm or at room temperature.

Conclusion:

Eggplant and tomato caponata is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up summer vegetables and is a flavorful addition to any meal. With its sweet and savory flavor, caponata is sure to be a hit with everyone who tries it.

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