EGGPLANT CAPONATA
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #5-ingredients-or-less #main-dish #easy #vegan #vegetarian #dietary #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #free-of-something #low-in-something
You'll also love
Mubashir Khanghallu
[email protected]I love the way this caponata brings out the natural sweetness of the eggplant.
Tyler Gillen
[email protected]This caponata is so easy to make, and it's always a hit with my family and friends.
Amir Pathan
[email protected]I've tried many caponata recipes, and this one is by far the best. The flavors are perfect.
Savannah Martin
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Nkanyiso Zayn
[email protected]The caponata was a bit too oily for my liking. I would use less oil next time.
Nicholas Hazard
[email protected]I found the caponata to be a little bland. I would add more spices next time.
Rose Ada
[email protected]This recipe was a little too sweet for my taste. I would cut back on the sugar next time.
Legends Gamer
[email protected]I'm not a big fan of eggplant, but I loved this caponata. The flavors were so well-balanced.
Baren Thaw
[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.
Sheron Druw
[email protected]I love the simplicity of this recipe. It's easy to make, but it tastes like you spent hours in the kitchen.
Sanya Davis Christian
[email protected]I've been making this caponata for years, and it's always a crowd-pleaser. It's the perfect dish to bring to a potluck or picnic.
Sami Eltamawy
[email protected]This eggplant caponata was a hit at my dinner party! The flavors were so rich and complex, and the texture was perfect. I especially loved the crispy eggplant and the sweet and tangy sauce. I will definitely be making this again.