CAPONATA
Cold eggplant caponata. Derived from Foods of the World, The Cooking of Italy by Waverley Root Time Life Books 1968.p195.
Provided by Jim W428
Categories Vegetable
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cut the eggplant into 1/2 inch cubes sprinkle with salt and place in a colander over paper towles or container. After 30 minutes pat dry with dry paper towels and set aside.
- Mix the wine vinegar and sugar and set aside.
- In a heavy 12 to 14 inch skillet, over moderate heat, add 1/4 cup olive oil then add celery, stirring frequently for 10 minutes.
- Add the chopped onions to the celery and cook until soft and lightly colored about 10 minutes. Using a slotted spoon transfer them from the skillet into a bowl.
- Add the remaining olive oil (1/4 cup) into the skillet, and under high heat add the eggplant cubes, stirring and turning them constantly for 8 minutes or until lightly browned.
- Return the celery and onions to the skillet and stir in the vinegar and sugar mixture, drained tomatoes, tomato paste, kalamata olives, capers, salt, and black pepper.
- Bring to boil, reduce reat, simmer uncovered, stirring frequently, for 15 minutes. Stir in the pine nuts. Taste mixture season, if necessary, with salt, pepper, and/or a little vinegar.
- Cool the caponata then transer to a serving/storage bowl and refrigerate for 4 to 6 hours (overnight is best). Enjoy.
Nutrition Facts : Calories 125.3, Fat 10.5, SaturatedFat 1.4, Sodium 487.4, Carbohydrate 8.1, Fiber 3.3, Sugar 4.3, Protein 1.4
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Dorothy Lora Massey
[email protected]I would love to try this caponata, but I'm allergic to eggplant. Do you have any suggestions for a substitute?
Triston Carter
[email protected]This caponata is a bit pricey to make, but it's worth it. The ingredients are all high-quality and the dish is simply delicious.
Brandon Rhodes
[email protected]I'm not a big fan of eggplant, but I really enjoyed this caponata. The eggplant was cooked perfectly and the flavors were amazing.
BuksBunny
[email protected]This caponata is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy flavors.
Daniel Blevins
[email protected]I've never made caponata before, but this recipe made it easy. The instructions were clear and concise, and the dish turned out great.
Lakendra Kanxo
[email protected]This caponata is a great make-ahead dish. You can make it a day or two ahead of time and it will still be delicious.
Pepper Bazzi
[email protected]I found this recipe to be a bit too sweet for my taste. I would recommend using less sugar next time.
OLORUNJUNE YEMI
[email protected]This recipe is a great way to use up leftover vegetables. I always have a few extra tomatoes and peppers in my fridge, and this is the perfect way to use them up.
Cabdiqaadir Dhagjar
[email protected]I love the way this caponata captures the flavors of Sicily. The eggplant, tomatoes, and peppers are all cooked to perfection.
Abrars Hussain
[email protected]This caponata is so versatile. I've served it as an appetizer, a side dish, and even a main course. It's always delicious.
Abdi Axmed Abdi
[email protected]I've made this caponata several times now, and it's always a crowd-pleaser. The combination of vegetables, capers, and olives is perfect.
Sakhawat Abbas
[email protected]This caponata recipe was a hit at our last potluck! Everyone loved the sweet and savory flavors.