Best 2 Greek Caponata Recipe Courtesy Giada De Laurentiis Recipes

Embark on a culinary journey to the sun-kissed shores of Greece with Giada De Laurentiis' enchanting Greek Caponata recipe. This delectable dish is a symphony of flavors and textures, featuring tender eggplant, sweet bell peppers, juicy tomatoes, and briny olives, all united in a vibrant and aromatic sauce. As you explore the depths of this recipe, you'll also discover tantalizing variations that cater to diverse dietary preferences and taste buds. From a classic vegan interpretation to a meat-lover's delight with succulent chicken or lamb, each version promises a unique gustatory experience. Get ready to captivate your senses with this medley of Mediterranean delights, sure to transport you to the heart of Greece with every bite.

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

CAPONATA PICNIC SANDWICHES

Caponata Picnic Sandwiches image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Steps:

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.
To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

GREEK CAPONATA

Greek Caponata image

Make and share this Greek Caponata recipe from Food.com.

Provided by Giniaa

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can diced tomatoes with juice
2 zucchini, cut into 1-inch rounds
2 summer squash, cut into 1-inch rounds
2 tomatoes, cut into wedges
1 large Japanese eggplant, cut into 1-inch rounds
1 red onion, peeled and cut into 1-inch wedges
1 potato, peeled and cut into 1-inch cubes
3 garlic cloves, minced
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano

Steps:

Preheat the oven to 400 degrees F.
Pour the canned tomatoes into a 3 1/2-quart baking dish and spread to cover the bottom. In a large bowl combine the remaining ingredients (excluding the bread). Toss to coat. Pour the vegetables over the canned tomatoes in an even layer.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the edges of the vegetables are golden, about 30 to 40 minutes.
Serve alone as a side, or over toasted sourdough bread for a main dish.

Nutrition Facts : Calories 246.5, Fat 14.3, SaturatedFat 2, Sodium 1114.8, Carbohydrate 28.8, Fiber 6.2, Sugar 10.9, Protein 5.3

Tips:

Use fresh, ripe vegetables. This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan when cooking the vegetables. This will prevent them from steaming instead of frying.
Cook the vegetables until they are tender but still have a little bit of crunch. You don't want them to be mushy.
Add the capers, olives, and raisins towards the end of cooking. This will prevent them from becoming too soft.
Season the caponata to taste with salt and pepper. You may also want to add a touch of red pepper flakes for a little extra spice.
Serve the caponata warm or at room temperature. It can be enjoyed as an appetizer, side dish, or main course.

Conclusion:

Greek caponata is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting recipe to try, give Greek caponata a try. You won't be disappointed!