Best 3 Summer Squash Caponata Recipes

In the realm of delectable summer side dishes, Caponata stands tall as a Sicilian treasure, captivating taste buds with its harmonious blend of sweet, tangy, and savory flavors. This versatile dish boasts three enticing versions to suit diverse palates. For those seeking a classic rendition, the Traditional Caponata beckons with its symphony of eggplant, celery, and bell peppers, united in a flavorful embrace of vinegar, capers, and olives. For a smoky, grilled twist, the Grilled Caponata tantalizes with its charred vegetables, while the Air Fryer Caponata offers a guilt-free indulgence, delivering crispy textures and vibrant flavors without compromising on health. Each recipe promises a culinary journey that celebrates the bounty of summer produce, inviting you to savor the essence of the Mediterranean at its finest.

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

EASY CAPONATA

Easy Caponata image

Caponata is a Sicilian dish with eggplant, zucchini, tomato, and peppers traditionally cooked in oil and vinegar and flavored with sugar, raisins, capers, olives, and pine nuts. It's tangy, sweet, crunchy, and salty all at the same time. Serve at room temperature as a side dish to grilled fish or as a starter on toasted bread. Store leftovers in fridge and reheat gently. It will taste even better the next day!

Provided by Carmencita

Categories Side Dish Vegetables Squash Summer Squash

Time 56m

Yield 6

Number Of Ingredients 15

Ingredients

2 stalks stalk celery, chopped into 1/4-inch pieces
½ cup olive oil
1 onion, thinly sliced
1 medium eggplant, chopped into bite-size pieces
2 red bell peppers, thinly sliced
2 zucchini, cubed
1 ¾ cups tomato puree (passata)
½ cup white vinegar
1 tablespoon white sugar
10 black olives, pitted
2 tablespoons raisins
2 tablespoons pine nuts
1 teaspoon capers
salt and ground black pepper to taste
10 leaves basil, chopped

Steps:

Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

Nutrition Facts : Calories 289.5 calories, Carbohydrate 25.2 g, Fat 20.9 g, Fiber 7.1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 424 mg, Sugar 14 g

GREEK CAPONATA

Greek Caponata image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (14.5-ounce) can diced tomatoes with their 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 freshly ground black pepper
1 teaspoon dried oregano
4 to 6 slices toasted sourdough bread, optional for main dish

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.

SQUASH CAPONATA

Squash Caponata image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch)
1 tablespoon granulated sugar
3 tablespoons extra-virgin olive oil, divided
Kosher salt
1 tablespoon dried oregano
3 tablespoons red wine vinegar
2 heaping tablespoons golden raisins
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and grated
1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces
3 medium-size stalks celery, cut into thin rounds
2 large zucchini, halved lengthwise and thinly sliced
1 tablespoon capers, drained
12 green olives, preferably Cerignola, pitted and chopped

Steps:

Preheat the oven to 350 degrees F.
In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes.
In a small bowl, combine the red wine vinegar and the raisins. Set aside.
Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate.
When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve.

Tips:

Choose fresh, firm summer squash: Look for squash that is deep in color and free of blemishes. Avoid squash that is bruised or soft.
Cut the squash into small cubes: This will help the squash cook evenly and absorb the flavors of the other ingredients.
Cook the squash over medium heat: This will help prevent the squash from becoming mushy.
Add the other ingredients in stages: Start by adding the onion and garlic and cooking them until they are soft. Then add the squash and cook until it is tender. Finally, add the tomatoes, olives, and capers.
Season the caponata to taste: Add salt, pepper, and red pepper flakes to taste. You can also add a pinch of sugar to balance the acidity of the tomatoes.
Serve the caponata warm or cold: Caponata is a versatile dish that can be served as an appetizer, side dish, or main course. It is also a great addition to sandwiches and wraps.

Conclusion:

Summer squash caponata is a delicious and easy-to-make dish that is perfect for summer gatherings. It is a great way to use up fresh summer squash and it is also a healthy and flavorful dish. Caponata can be served warm or cold and it can be enjoyed as an appetizer, side dish, or main course.