Best 8 Caponata With Pine Nuts And Raisins Recipes

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Caponata with pine nuts and raisins is a traditional Sicilian dish that combines sweet and savory flavors into a delicious and versatile dish. Typically served as an antipasto or side dish, this dish is made with eggplant, celery, bell peppers, onions, tomatoes, and a variety of herbs and spices. The pine nuts and raisins add a sweet and nutty flavor to the dish, while the capers and olives bring a salty and tangy element. With its vibrant colors and complex flavors, caponata with pine nuts and raisins is sure to be a hit at your next gathering.

Let's cook with our recipes!

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

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

CAPONATA WITH PINE NUTS AND RAISINS



Caponata With Pine Nuts and Raisins image

Make and share this Caponata With Pine Nuts and Raisins recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 tablespoons olive oil (divided)
2 eggplants, diced (4-5 cups)
3 large garlic cloves, minced
3 medium onions, chopped
3 celery ribs, diced
1 (28 ounce) can peeled Italian tomatoes, drained and coarsely chopped
1/3 cup red wine vinegar
2 tablespoons sugar
1/3 cup raisins
1/4 cup pine nuts, toasted (1 1/2 oz)
1/2 cup pitted green olives, sliced
1/3 cup drained capers, rinsed
1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste

Steps:

  • Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
  • Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
  • Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
  • When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.

GRILLED CAPONATA



Grilled Caponata image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

1 medium eggplant, cut in rounds
1 large red onion, cut into 1/4-inch thick slices
4 plum tomatoes, cut in rounds
Olive oil
Salt and freshly ground black pepper
1/4 cup pitted kalamata olives
2 tablespoons capers, drained
2 tablespoons golden raisins
2 tablespoons pine nuts, toasted
1 tablespoon chopped garlic
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
2 teaspoons honey
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat your grill to high. Brush the eggplant, onion slices and tomatoes with olive oil and season each type of vegetable with salt and pepper, to taste.
  • Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove to a cutting board and cut into quarters.
  • Remove the vegetables from the grill to a cutting board and cut into 1/2-inch pieces. Transfer the vegetables to a medium bowl and add the olives, capers, raisins and pine nuts.
  • Mix together the garlic, red pepper flakes, vinegar and honey in a small bowl and season with salt and pepper, to taste. Slowly drizzle in 1/4 cup of olive oil and whisk until emulsified.
  • Pour the dressing over the vegetables, add the parsley and stir gently to combine. Let the salad sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Nutrition Facts : Calories 176 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 441 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 4 grams, Sugar 12 grams

NORTHERN ITALIAN CAPONATA WITH POTATOES



Northern Italian Caponata with Potatoes image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 40m

Yield 6 servings as a side dish

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
1 1/2 large red onion, peeled and small diced
4 1/2 medium carrots, peeled and small diced
1 1/2 medium eggplants, small diced
1 1/2 large Yukon gold potatoes, peeled and small diced
Gray salt
Fresh ground black pepper
1/2 teaspoon chili flakes
1/2 cup toasted pine nuts
1 1/2 tablespoons orange zest
3/4 cup white wine vinegar
1 1/2 tablespoons sugar
1/2 cup golden raisins
3 tablespoons basil chiffonade

Steps:

  • Heat 2 large nonstick pans over high heat. Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes. Saute all of the vegetables together for about 10 to 15 minutes. Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused.
  • Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy. When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish.

BRUSCHETTA WITH CAPONATA



Bruschetta with Caponata image

Categories     Tomato     Sauté     Vegetarian     Vinegar     Raisin     Pine Nut     Eggplant     Chill     Healthy     Vegan     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

For the caponata
1/4 cup olive oil
3-1/2 cups 1/4-inch dice unpeeled eggplant (about 1-1/4 pounds)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup chopped pitted green olives
3 tablespoons chopped drained bottled capers
1/4 cup red-wine vinegar
1-1/2 tablespoons sugar, or to taste
3 tablespoons golden raisins
3 tablespoons pine nuts, toasted lightly
3 plum tomatoes, cut into 1/4-inch diced (about 1 cup)
1/4 cup finely chopped flat-leafed parsley leaves
For the bruschetta
eight to twelve 1/2-inch-thick diagonal slices of country-style Italian bread
flat-leafed parsley sprigs for garnish

Steps:

  • Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until it hot but not smoking, in it cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl. To the skillet add the remaining 2 tablespoons oil and in it cook the onion and the celery over moderate heat, stirring, for 5 minutes. Add the olives, the capers, the vinegar, the sugar, the raisins, the pine nuts, and the tomatoes and cook the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until it is cooked through and the celery is tender, and transfer it to the bowl. Stir in the parsley, let the caponata cool, and chill it, covered,overnight. Season the caponata with salt and pepper.
  • Make the bruschetta: Grill the bread on an oiled rack set about 4 inches over glowing coals for 1 minute on each side, brush the toasts on one side with the oil, and sprinkle them with salt to taste.
  • Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.

CAPONATA



Caponata image

A quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts - serve with toasted ciabatta

Provided by John Torode

Categories     Dinner, Starter

Time 1h50m

Number Of Ingredients 12

100ml olive oil
3 large aubergines , cut into 2cm cubes
2 long shallots , chopped
4 large plum tomatoes , chopped
2 tsp caper , soaked if salted
50g raisin
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine nuts and basil leaves
8 slices ciabatta
olive oil , for drizzling
1 garlic clove

Steps:

  • Pour the olive oil into a large heavybased saucepan or casserole, place over a medium heat and add the aubergines. Cook for a good 15-20 mins until they are soft. Scoop the aubergines out of the pan - you should be left with some olive oil. Add the shallots and cook for about 5 mins until they are soft and translucent. Add the tomatoes and cook slowly, so they break down and turn to a soft mush, then add the aubergines back to the pan. Now put in the capers, raisins, celery and vinegar, season well and cover with a lid. Cook over a low heat for 40 mins, until all the vegetables are soft. Stir gently so it doesn't break up too much; the stew should smell sweet and sour.
  • When the caponata is cooked, leave to cool slightly while you make the bruschetta. Heat a griddle pan, drizzle the bread with olive oil and griddle until toasted and lightly charred on both sides, then rub with a garlic clove and season. Serve the warm caponata scattered with the basil leaves and pine nuts, with bruschetta on the side.

Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

EGGPLANT CAPONATA PASTA WITH RICOTTA AND BASIL



Eggplant Caponata Pasta With Ricotta and Basil image

This weeknight pasta is inspired by traditional caponata, a tangy, salty-sweet Italian dish made with sautéed eggplant, tomatoes, caramelized onions, capers, anchovies, olives and vinegar. Though caponata is often served as a side, salad or relish, this eggplant sauté forms the foundation of a hearty vegetarian pasta. For the best results, taste and season your eggplant mixture with salt and pepper as you cook little by little - or even recklessly. It should taste quite salty and tangy on its own, but will mellow when tossed with pasta, pasta water and creamy ricotta.

Provided by Alexa Weibel

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt and black pepper
1/3 cup raisins, preferably yellow
2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons olive oil, plus more if desired
2 small Italian eggplants (2 pounds total), trimmed and cut into 3/4-inch cubes
12 ounces orecchiette (or other shaped pasta)
1/3 cup finely chopped shallot (about 1 small shallot)
1/4 cup pine nuts
3 tablespoons drained brined capers
2 garlic cloves, finely chopped
1/4 teaspoon red-pepper flakes
1/3 packed cup thinly sliced fresh basil leaves, plus more torn leaves for garnish
2 tablespoons red wine vinegar
1 cup fresh ricotta or burrata (about 8 ounces)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the raisins, sugar, 1 tablespoon salt and 1 cup water to a small saucepan. Bring to a boil over high heat and let cook about 2 minutes, then cover and set aside.
  • In a large nonstick skillet, heat 1/4 cup olive oil over medium-high. Stir in half the eggplant to coat evenly in the oil, season generously with salt and pepper, and cook, stirring occasionally, until tender and browned in spots, 7 to 8 minutes. Transfer to a large bowl. (Eggplant should brown and tenderize but still maintain its shape.) Heat another 1/4 cup oil, then add remaining eggplant; season and repeat.
  • While the eggplant cooks, add the pasta to the boiling water and cook until al dente. Reserve 1 cup pasta water, then drain pasta. (You might not use all the pasta water.)
  • Add another 2 tablespoons oil to the skillet and reduce the heat to medium. Cook the shallot, pine nuts, capers, garlic and red-pepper flakes, stirring frequently, until the shallot is tender, 2 to 3 minutes. Transfer to the bowl with the eggplant, along with the sliced basil and vinegar.
  • Strain the soaked raisins, discarding the soaking liquid, then add the raisins to the eggplant mixture and toss to coat. Season generously with salt and pepper. The mixture should taste quite aggressively salty and tangy, but it will mellow when tossed with pasta and ricotta. (Eggplant mixture can be made in advance and refrigerated for up to 2 days.)
  • Add eggplant mixture, pasta and 1/2 cup reserved pasta water to the pot. Toss to coat over medium heat until eggplant is warmed, adding extra pasta water if necessary. Divide among shallow bowls, top with ricotta and additional torn basil and serve immediately. Pass with additional olive oil for drizzling, if desired.

CAPONATA WITH PINE NUTS



Caponata with Pine Nuts image

Categories     Appetizer     Side     Kid-Friendly     Fennel     Eggplant     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 15

2 globe eggplants (about 2 pounds total), cut into 3/4" pieces
2 tablespoons kosher salt, plus more
1 small fennel bulb, cut into 3/4" pieces
4 cups vegetable oil
1/4 cup pine nuts
1/4 cup olive oil
1 medium red onion, thinly sliced
2 Fresno chiles, thinly sliced
2 garlic cloves, thinly sliced
1/4 teaspoon paprika
1 cup crushed tomatoes
1/2 cup red wine vinegar
3 tablespoons sugar
1/4 cup sweetened dried cranberries
Grilled or toasted country-style bread (for serving)

Steps:

  • Toss eggplants with 2 tablespoons salt in a colander set over a bowl; chill 3-10 hours.
  • Gather up eggplants in a kitchen towel; squeeze out excess liquid. Combine eggplants, fennel, and vegetable oil in a large heavy pot set over high heat and cook, stirring occasionally, until eggplants are golden brown and fennel is soft, 20-25 minutes. Transfer vegetables to paper towels to drain; let cool slightly.
  • Meanwhile, toast pine nuts in a small dry skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Transfer to a plate.
  • Heat olive oil in a large skillet over medium. Cook onion, chiles, and garlic, stirring occasionally, until tender but not browned, 6-8 minutes. Stir in paprika and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add nuts, cranberries, and eggplant mixture. Toss until heated through and glazed; season with salt. Let cool; serve with bread.

Tips:

  • To ensure the best flavor, select ripe and fresh vegetables for your caponata. Look for eggplant with smooth, shiny skin, firm zucchini, and crisp bell peppers.
  • Cut the vegetables into uniform pieces to ensure even cooking. Smaller pieces will cook faster, while larger pieces will take longer.
  • Don't overcrowd the pan when frying the vegetables. This will prevent them from cooking evenly and becoming soggy.
  • Be patient when cooking the caponata. The longer you simmer it, the more flavorful it will become. However, be careful not to overcook it, as the vegetables should still retain some texture.
  • Taste the caponata as you cook it and adjust the seasoning accordingly. You may need to add more salt, pepper, or vinegar to suit your taste.

Conclusion:

Caponata is a versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover vegetables and is a delicious and healthy addition to any meal. The combination of sweet and sour flavors, along with the crunchy texture of the vegetables, makes caponata a truly unique and satisfying dish.

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