I've never made it, but sounds so good and healthy. I want to take it to an Italian dinner but won't have a chance to make a test batch. Come on, someone must have a recipe that you just can't stop eating (You know, like Paula Deen's recipe for English peas. smileys/wink.gif)
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What is the yummiest caponata of all?
- Thread starter anna_x
- Start date
REC: Caponata of Eggplant...
CAPONATA OF EGGPLANT
Recipe By: Mario Batali
Serving Size: 8
Ingredients:
1 large Spanish onion, chopped in 1/2-inch cubes
2 cloves garlic, thinly sliced
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot pepper flakes, or less
4 ounces virgin olive oil
2 medium eggplant, cut into 1/2-inch cu
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves, or 1/2 tsp dried
6 Ounces Basic Tomato Sauce, (See Recipe) or your favorite
3 ounces balsamic vinegar
Salt and pepper
1 baguette, sliced into 3/4-inch slices
Directions:
In a large 12-inch to 14-inch saute pan, saute onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to boil.
Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or in middle of table with crostini on side to allow guests to serve themselves.
Basic Tomato Sauce
Recipe By: Mario Batali
Serving Size: 10
Ingredients:
1 Spanish onion, Cut in 1/4" cubes
4 cloves Garlic, thinly sliced
3 ounces Virgin olive oil
4 Tablespoons fresh thyme, or 2 Tbls dried thyme
1/2 carrot, finely grated
2 28-oz cans tomatoes, canned, crushed with hands
Salt, to taste
Directions:
Saute the onion and garlic in the olive oil over medium heat until translucent, but not browned (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Add salt to taste.
Yield:
"6 cups"
CAPONATA OF EGGPLANT
Recipe By: Mario Batali
Serving Size: 8
Ingredients:
1 large Spanish onion, chopped in 1/2-inch cubes
2 cloves garlic, thinly sliced
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot pepper flakes, or less
4 ounces virgin olive oil
2 medium eggplant, cut into 1/2-inch cu
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves, or 1/2 tsp dried
6 Ounces Basic Tomato Sauce, (See Recipe) or your favorite
3 ounces balsamic vinegar
Salt and pepper
1 baguette, sliced into 3/4-inch slices
Directions:
In a large 12-inch to 14-inch saute pan, saute onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to boil.
Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or in middle of table with crostini on side to allow guests to serve themselves.
Basic Tomato Sauce
Recipe By: Mario Batali
Serving Size: 10
Ingredients:
1 Spanish onion, Cut in 1/4" cubes
4 cloves Garlic, thinly sliced
3 ounces Virgin olive oil
4 Tablespoons fresh thyme, or 2 Tbls dried thyme
1/2 carrot, finely grated
2 28-oz cans tomatoes, canned, crushed with hands
Salt, to taste
Directions:
Saute the onion and garlic in the olive oil over medium heat until translucent, but not browned (about 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Add salt to taste.
Yield:
"6 cups"
This is the best I've ever had REC: Caponata
I've made this dozens of times. Besides spreading on crackers or breads, toss it with pasta, use on pizza crust instead of traditional red sauce- it is wonderful. I always double the recipe so I have lots of it. Love the stuffed olives in it. Original recipe came from Terence Janericco (The Book of Great Hors d'Oeuvre)
CAPONATA
makes 3 cups
1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts
In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated
I've made this dozens of times. Besides spreading on crackers or breads, toss it with pasta, use on pizza crust instead of traditional red sauce- it is wonderful. I always double the recipe so I have lots of it. Love the stuffed olives in it. Original recipe came from Terence Janericco (The Book of Great Hors d'Oeuvre)
CAPONATA
makes 3 cups
1/4 cup olive oil
1 eggplant, cut into 1" cubes
1 chopped onion
1 lb tomatoes, peeled, seeded and diced
3/4 cup sliced celery
1 thinly sliced carrot
1 medium diced zucchini
1 pepper, cut into 1" squares
1/3 cup sliced stuffed green olives
1/4 cup minced parsley
3 tbsp red wine
2 tbsp minced basil
2 tbsp capers
1-1/2 tbsp tomato paste
1 crushed garlic clove
1 tbsp salt
1 tbsp sugar
1/2 tsp pepper
1/4 cup lightly browned pine nuts
In a large pan, heat the oil and sauté the eggplant and onion until golden. Add the tomatoes, celery, carrots, zucchini, peppers, olives, parsley, red wine, basil, capers, tomato paste, garlic, salt, sugar and pepper. Cook, stirring, until it reaches a simmer. Cover and simmer 30 minutes, stirring occasionally. Remove the cover and cook until thickened. Sprinkle with pine nuts and serve at room temperature. Keeps 3 weeks, refrigerated
Another good one--REC: Caponata with Pears & Golden Raisins...
Caponata With Pears and Golden Raisins
Recipe By: Erica De Mane
Serving Size: 6
Ingredients:
4 Tablespoons Extra virgin olive oil, preferably Sicilian
2 small celery stalks, cut into medium dice
1 Vidalia onion, or other sweet onion
2 medium eggplants, cut into medium dice
1 firm pear, peeled, seeded, and chopped
Sea salt, preferably Sicilian
Black pepper
1 tablespoon sugar
1 pinch ground cinnamon
1 pinch nutmeg
2 medium tomatoes, peeled, seeded, and chopped
2 tablespoons white wine vinegar, or champagne vinegar
1/3 cup pine nuts, toasted
1/3 cup golden raisins
1/4 cup salt-packed Sicilian capers, soaked in water for 30 minutes
A handful of basil leaves, lightly chopped
Directions:
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the celery (with leaves) and onion and sautÈ until soft, about 6 or 7 minutes. Add the eggplant and the pear and sautÈ until softened, about 8 minutes. Season with salt, black pepper, sugar, cinnamon, and nutmeg. Add the tomatoes and cook until they start to give up their juices, about 5 minutes. Add the vinegar and let it boil a minute. Add the pine nuts, raisins, capers, and basil. Taste for seasoning. The caponata should have a pronounced but not too aggressive sweet-and-sour flavor. Adjust the seasoning by adding a drizzle more vinegar, a pinch of sugar, or more salt, if needed.
NOTES : Let sit unrefrigerated until it comes to room temperature. Serve as a first course or appetizer with toasted bread. Caponata keeps well for about 5 days in the refrigerator, but always return it to room temperature before serving.
Caponata With Pears and Golden Raisins
Recipe By: Erica De Mane
Serving Size: 6
Ingredients:
4 Tablespoons Extra virgin olive oil, preferably Sicilian
2 small celery stalks, cut into medium dice
1 Vidalia onion, or other sweet onion
2 medium eggplants, cut into medium dice
1 firm pear, peeled, seeded, and chopped
Sea salt, preferably Sicilian
Black pepper
1 tablespoon sugar
1 pinch ground cinnamon
1 pinch nutmeg
2 medium tomatoes, peeled, seeded, and chopped
2 tablespoons white wine vinegar, or champagne vinegar
1/3 cup pine nuts, toasted
1/3 cup golden raisins
1/4 cup salt-packed Sicilian capers, soaked in water for 30 minutes
A handful of basil leaves, lightly chopped
Directions:
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the celery (with leaves) and onion and sautÈ until soft, about 6 or 7 minutes. Add the eggplant and the pear and sautÈ until softened, about 8 minutes. Season with salt, black pepper, sugar, cinnamon, and nutmeg. Add the tomatoes and cook until they start to give up their juices, about 5 minutes. Add the vinegar and let it boil a minute. Add the pine nuts, raisins, capers, and basil. Taste for seasoning. The caponata should have a pronounced but not too aggressive sweet-and-sour flavor. Adjust the seasoning by adding a drizzle more vinegar, a pinch of sugar, or more salt, if needed.
NOTES : Let sit unrefrigerated until it comes to room temperature. Serve as a first course or appetizer with toasted bread. Caponata keeps well for about 5 days in the refrigerator, but always return it to room temperature before serving.
Ok, this is what is happening in the kitchen right now.
DH wanted me to use the recipe from the humungous New York Times Cookbook he just gave me for Christmas. So I told him I'll do what I always do, use a recipe and add in a few things that sound like good addtions from other recipes. I used four small Japanese eggplants, two zucchinis, heirloom tomatoes, a green papper, a half-cup of green olives, 3 oz capers, 2 onions, basil, parsley, sand p.
I ended up with something more like like Cathy's, without the red wine (whine).
BUT I don't know how it is really supposed to taste... briny, vinegary, salty? How will I know when the flavor is what it should be?
DH wanted me to use the recipe from the humungous New York Times Cookbook he just gave me for Christmas. So I told him I'll do what I always do, use a recipe and add in a few things that sound like good addtions from other recipes. I used four small Japanese eggplants, two zucchinis, heirloom tomatoes, a green papper, a half-cup of green olives, 3 oz capers, 2 onions, basil, parsley, sand p.
I ended up with something more like like Cathy's, without the red wine (whine).
BUT I don't know how it is really supposed to taste... briny, vinegary, salty? How will I know when the flavor is what it should be?