Caponata

[jglass]

I am looking forward to trying this one when I get the ingredients

Caponata ' Eggplant and Lots of Good Things!

This I've been making for years and it 's never ever the same. This year I used balsamic vinegar and sundried tomatoes which brings the basic caponata up to date with our changing tastes. This if your are not familiar with this appetizer (relish) dip or spread it 's salty, sweet, tangy has lots of texture from celery, eggplant,onions, garlic, olive, capers, and pine nuts. This is very complex! Serve it on fresh Italian sliced bread or crackers or as a relish on a sandwich. You can even toss it into a small pasta to make a pasta salad. In years gone buy I did can in boiling water bath for 10 minutes.I like to jar and give as gifts.

SERVES 50 , 6 cups
1/2 cup rosemary oil or olive oil
1 large eggplant, peeled and cubed (1/2 inch)
1 cup diced celery
1 onion, sliced
2 cloves garlic, minced
1 cup diced tomato
1/4 cup sun-dried tomato packed in oil
1 cup sliced black olives
1/4 cup capers, rinsed and drained
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons pine nuts, chopped
1/3 cup balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

In a large hot pan heat oil and stir fry eggplant till golden brown about 10 minutes add celery, onions, garlic, and tomatoes cook till tender about 5
minutes. Add remaining ingredients and simmer for 15 minutes.
Stirring occasionally!
Jar or place in a sealed container and refrigerate over night.
Serve cooled.
Season with salt and pepper if needed.

REVIEWS:
Oh sooo delicious! I used 1/4 cup of basil (it's coming outta my ears) & doubled the capers but left out the salt & sugar (my balsamic vinegar is very thick & syrupy). I did also add a twist or two of coarsely ground black pepper. This stuff is great! I am packing up a 1/2 pint to include in a summer garden bounty package for a friend - I know she;ll love it.


I am not sure why it has taken me so long to review this recipe. It is one that I make once to twice a year and can so that I have some when ever I want. This stuff is deeelicious! I like to serve it room temp on toasted baguette slices. Though it is just as good warm as a side dish or mixed into pasta. I do think it gets better and more complex with time. I usually do not use the sun dried tomatoes. I have a garden and use the eggplant and tomatoes from there. You won't miss the exclusion if you don't have any in your pantry!

 

[jglass]

Here is another Caponata recipe.

Caponata

Caponata is a great farmer's market recipe. It uses bright red bell peppers, eggplant, and tomatoes. It's perfect to make on a weekend afternoon. And it will last all week. Caponata is a thick vegetable relish. Serve it at room temperature with grilled bread, toast or crackers. You can dress it up by
crumbling some feta or goat cheese over it. You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.

SERVES 8
1 medium onion, diced
celery, diced,half the onion amount
4 tablespoons extra virgin olive oil
3-4 cloves garlic
4 anchovies
1 teaspoon salt
1/4 teaspoon pepper
1 red bell pepper, diced into 1/2 inch cubes
1 medium eggplant, diced into 1/2 inch cubes (approx. 1-1/4 pounds)
3 cups peeled and diced tomatoes
1 tablespoon red wine vinegar
3 tablespoons capers, drained
1/2 cup chopped black olives

Briskly sauté the onions and celery in the olive oil until the onions are brown around the edges.
Meanwhile, mince the garlic, anchovies, salt and pepper together.
Add to the onions, turn the heat way down and let it stew while dicing the bell pepper and eggplant.
Add the diced pepper and eggplant.
Cook over moderate heat until the eggplant is completely cooked, almost falling apart.
(Eggplant is insatiable when it comes to oil. Don't feed it. If the eggplant sticks too much, toss in a spoonful of water to loosen it.) Add the tomatoes
and simmer, partially covered, until the tomatoes are cooked — 10 to 15 minutes.
Stir in the vinegar, capers, and olives.
Simmer uncovered for a few minutes (until it's no longer watery) then fine-tune the seasoning with salt and pepper.
Put in a bowl and let it cool uncovered.
When it's at room temperature, serve or refrigerate.

 

[jglass]

Italian Caponata

From The Honorable John E. Baldacci, Governor of Maine. His favorite appetizer / side dish as posted on the Govenor's Index.

SERVES 4
2 lbs fresh eggplants
1 tablespoon salt
olive oil
2 cups coarsely chopped celery
1 cup chopped carrot
3/4 cup yellow onion
1/3 cup wine vinegar
4 teaspoons sugar
3 cups canned tomatoes, mashed
2 tablespoons tomato paste
6 green olives, chopped
2 tablespoons capers
4-5 anchovies packed in oil
salt and pepper

Cut eggplant into 1-inch cubes. Dust with 1 tablespoon salt and allow to drain in a colander.
Meanwhile, in a little olive oil, saute celery, carrot, and yellow onion for about 15 minutes.
Use a large frying pan for this. Then saute the drained eggplant for 10 minutes in a little oil.
Place all of these in a heavy 2-quart kettle and add wine vinegar, sugar, canned tomatoes (mashed), tomato paste, green olives, capers, and anchovies, and let all of this simmer for 15 to 20 minutes. Add salt and pepper. Chill and serve.

 

[jglass]

Last one..

Portabella Mushroom Caponata

SERVES 8
1 tablespoon olive oil
4 cups diced portabella mushrooms
1 cup coarsely chopped sweet onion
1/2 cup diced roma tomato, seeded
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 garlic clove, minced
1 tablespoon brown sugar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 cup golden raisin
1 tablespoon toasted pine nuts
2 tablespoons fresh basil or 2 teaspoon dried basil

Heat oil in a large, nonstick skillet over medium-high heat.
Add mushrooms, onions, tomatoes, bell peppers and garlic.
Sauté for five minutes.
Stir in sugar, lemon juice and salt and cook for another minute.
Remove from heat and stir in the raisins and pine nuts.
Place mixture in a bowl and add basil.

Serve warm or at room temperature on crostini (toasted French bread slices)**Note: To toast the pine nuts, place in a nonstick skillet over medium
high heat. Stir constantly until they begin to turn golden brown. Remove from skillet immediately and allow to cool.

REVIEWS:
A unique, delicious blending of sweet, savoury & sour flavours! I used red & green peppers (Xmas!!!) and served with crudite & a selection of crackers at a cocktail party. I served this at a dinner party on the weekend & I'm updating my previous review. I heated the small amount of leftovers in a small pot, drained off the liquid, inserted into an omlette & topped with some grated mozarella - it was excellent! Another time, I'll ad some chopped feta to the omlette stuffing. Thanx Dee!
Thank you Dee514, my friend's said this was 'the bomb". I made bruscheta and used what was left on garlic bagel chips. I will certainly make this again. It was also great because It can be made a head.
This was just amazing!!! Took it to a new year's party and it got devoured - had just a little bit left and brought it back home to have as a side with oysters tonight Only change I made was to add a bit of balsamic. Nummmmy!!!
Full marks for this recipe - try this for lunch on an English toasted muffin. Just excellent. I used anaheim peppers (lots in the garden) and it gave some extra zip to the dish. Also used dark rasins instead of yellow- very good Definately on my list to do again. Thankyou Dee514

 

[jfain]

I could do the Portabello mushroom caponata. Normally I make pepperonata instead because I don't like the way eggplant can tend to get slimey.

 

[jglass]

I made this one today Caponata ' Eggplant and Lots of Good Things!
It is delish!