Best 2 Caponata Eggplant Appetizer Recipes

Caponata is a traditional Italian appetizer or side dish made primarily with eggplant that is stewed with various other vegetables, herbs, and spices. It is a staple of Sicilian cuisine that dates back to the 18th century, and it's widely enjoyed throughout Italy and beyond for its sweet, tangy, and savory flavor profile. The main ingredient, eggplant, is cut into cubes and cooked until soft, while other common additions include celery, onions, peppers, capers, and raisins. The unique blend of ingredients, combined with the richness of olive oil and the acidity of vinegar, creates a complex and flavorful dish that can be enjoyed hot or cold, as an appetizer, side dish, or even as a vegetarian main course.

Let's cook with our recipes!

CAPONATA (COLD EGGPLANT (AUBERGINE) APPETIZER)

Caponata (Cold Eggplant (Aubergine) Appetizer) image

I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe. Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.

Provided by axxo3846

Categories Spreads

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

1 lb eggplant, cut into 1/2 inch cubes
2 teaspoons coarse salt or 2 teaspoons kosher salt
1 large red bell peppers or 1 large green bell pepper, seeded, cut into 1 inch pieces
1 large yellow pepper, seeded, cut into 1 inch pieces
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped celery
1/4 cup olive oil
1 (1 lb) can Italian plum tomato, drained and seeded
2 tablespoons tomato paste
2 tablespoons pignolis, I throw in a few extra or 2 tablespoons pine nuts
1 tablespoon sugar
2 medium zucchini, cut into 1/4 inch slices
2 tablespoons capers, drained
2 tablespoons white vinegar
6 large green olives, pitted and sliced
1 fresh bay leaves or 1 dried bay leaf
1/8 teaspoon fresh ground black pepper
1 cup white raisins
1 cup sliced mushrooms

Steps:

Place eggplant cubes in a colander and sprinkle with salt, cover with a plate and drain for 30 minutes.
Saute peppers, onion and celery in 2 T of oil in a large skillet over medium heat, stirring frequently, until onions are soft, 8 to 12 minutes, Remove from skillet and set aside, add remaining oil to skillet.
Squeeze excess liquid from eggplant, saute in skillet over medium heat, stirring frequently, until light brown, 14 to 18 minutes, return peppers, onions and celery mixture to skillet and stir in all ingredients.
Cook for about 25 minutes, Remove from stove and let stand for about 15 minutes and then refrigerate.

CAPONATA (EGGPLANT APPETIZER)

Caponata (Eggplant Appetizer) image

This is from Latona's Specialty Foods in New Jersey. It has a nice clean taste and is good served on sliced toasted baguette.

Provided by MARIA MAC

Categories Spreads

Time 55m

Yield 6 1/2 cups

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 small onion, chopped
1 large celery, diced
1 (14 1/2 ounce) can diced tomatoes, drained
1 cup tomatoes (crushed)
2 tablespoons capers
1/2 cup green olives (pitted and halved)
2 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 large eggplant (diced)

Steps:

In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
Add onion and celery cook covered 10 minutes, stirring often.
Add next 8 ingredients, heat to boil
Cover, simmer on low 20 minutes.
In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
Stir tomato mixture into eggplant.
Serve on slices of toasted french bread.

Tips:

For a smoky flavor, roast the eggplant over an open flame or under a broiler before cubing it.
If you don't have time to roast the eggplant, you can also grill or pan-fry it.
Use a variety of colors of bell peppers to add visual appeal to your caponata.
If you like your caponata on the sweeter side, add a tablespoon or two of sugar or honey.
Caponata can be served as an appetizer, side dish, or main course.
It is also a great way to use up leftover vegetables.

Conclusion:

Caponata is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover vegetables, and it is also a healthy and delicious option for a meal. With its sweet and sour flavor, caponata is sure to please everyone at your table.

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 »