Caponata Recipes
Displaying 1 to 10 of 25 recipes.
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1. Eggplant & Pepper Caponata
1 sm. eggplant, 1 red pepper or 1 (4 oz.) jar pimento peppers or roasted peppers, 1/4 c. salt free tomato paste, 2 cloves garlic, minced, 1/4 c. onion, finely chopped, 1 stalk celery, finely chopped, 2 tbsp. sweet basil, 1/4 tbsp. red wine vinegar, 1/4 tsp. cayenne pepper or crushed red pepper, 1 tbsp. Butter Buds
2. Spaghetti Pie
1 c. part-skim Ricotta cheese, 1 c. shredded Swiss cheese (r oz.), 1 egg, slightly beaten, 1/2 tsp. pepper, 1 box frozen sliced zucchini, thawed and drained, 1 (7 1/2 oz.) can caponata (eggplant appetizer), 3 c. reserved sauced spaghetti, 1 tbsp. grated Parmesan cheese
3. Peter's Favorite Ensalata Caponata
1 med. sized onion, finely chopped, 2 to 3 cloves garlic, minced, 1/4 c. olive oil, as needed, 1/2 tsp. salt, 1 lg. eggplant (peeling opt.), cut into 1 inch cubes, 3 to 4 tbsp. tomato paste, 1/4 c. red wine vinegar, Approx. 1/2 c. each pitted green & black olives (process 2 to 3 pulses), 1 sm. jar marinated artichoke hearts, drained, each piece cut into 2 to 3 smaller pieces, Pinches of dried tarragon, basil and (or) oregano (opt.), Approx. 2 tbsp. sm. capers
4. Northern Italian Caponata Salad
2 med. eggplants, cut up bite size, 1/2 c. water, 4 med. celery stalks, sliced, 6 oz. can pitted olives, 3-3 1/2 oz. bottled capers, drained, 3 tbsp. sugar, 1 tbsp. salt, 3 tbsp. red wine vinegar, 3/4 tsp. oregano, 1/4 tsp. basil, 1/4 tsp. pepper, 4 med. tomatoes, cut up bite size, Parsley sprigs for garnish
5. Eggplant Cold (caponata)
2 lbs. eggplant, peeled & cut into 1/2 inch cubes (about 8 c.), Salt, 1/2 c. olive oil, 2 c. celery, finely chopped, 3/4 c. onions, finely chopped, 1/3 c. wine vinegar, mixed with 4 tsp. sugar, 3 c. drained canned Italian plum or whole pack tomatoes, 2 tbsp. tomato sauce, 6 lg. green olives, slivered & drained, 2 tbsp. capers, 4 flat anchovy fillets, rinsed & pounded smooth, 2 tbsp. pine nuts, salt and ground pepper
6. Caponata (egg Plant Appetizer)
2 onions, diced, 1 clove garlic, diced, 2 stalks celery, finely chopped, 1 c. olive oil, 1/2 c. wine vinegar, 1/4 c. sugar, 1 c. tomato paste, 4 med. eggplant, diced, stem removed, 4 med. tomatoes, remove skin, diced, 12 pitted green olives, cut into pieces, 1/2 tsp. salt & pepper, 1/4 tsp. hot pepper
7. Caponata Eggplant Appetizer
1 eggplant, 1/2 c. olive oil, 1 c. diced celery, 1 lg. onion, sliced, 1 (8 oz.) can tomato sauce, 1/4 c. red wine vinegar, 1 tbsp. sugar, 2 tbsp. drained capers, 1/2 tsp. salt, 2 dashes black pepper, 1 c. pitted black olives, cut in slivers
8. Caponata (italian Appetizer)
1/2 c. olive oil, 2 lbs. young eggplant, peeled and cubed, 4 lg. tomatoes, peeled and chopped, 3 lg. green peppers, chopped, 3 lg. onions, chopped, 2 c. pitted green olives, halved, 1/2 c. red wine vinegar, 1/4 c. water, 2 tbsp. sugar, 2 tbsp. capers, 1 tsp. pine nuts, crushed, 1/2 tsp. oregano, Salt and pepper to taste
9. Caponata
2 med. eggplants, 1/2 c. olive oil, 1 clove garlic, minced, 3 stalks celery, chopped, 1 med. onion, chopped, 1 c. chopped plum tomatoes, 1/4 c. capers, 1/4 c. red wine vinegar, 1 tbsp. sugar, 1 tbsp. basil, 1/2 tsp. salt
10. Caponata
1 eggplant (diced, skin on), 1 med. onion, diced, 1 (4 oz.) can mushrooms (drained), 2 cloves garlic, crushed, 1/2 c. olive oil, 1 tsp. salt, 1/2 tsp. oregano, 3 tbsp. pignoli nuts (optional), 1 (6 oz.) can tomato paste, 1/4 c. water, 1 1/2 tsp. sugar, 1/2 c. olives, stuffed, sliced (3 oz. jar drained)
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