Eggplant Caponata Recipe

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This eggplant caponata recipe I started making in Italy. It began to change it while working and living in Miami. I perfected this recipe in my own place in New York's Little Italy.

This is quite simply one of the best eggplant caponata recipes.

"UP Town" Recipe from a down town Chef.

Enjoy.

Prep time:
Cook time:
Servings: 8-12 people
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Ingredients

Cost per serving $6.17 view details

Directions

  1. Step 1:
  2. Combine the EVO,rosemary,thyme,black pepper,and crushed garlic cloves. (Let sit 24-48 hours before using)
  3. Lightly salt the diced eggplants and press in a female pan with a drip pan underneath(for approximately 30-40 min.)
  4. Blanch the green olives ( no salt in water) for 30 seconds
  5. Blanch the fine dice of celery for 30 seconds ( can use same water as olives just blanch the celery first)
  6. Shock and cool both in an Ice bath.
  7. Toast the Pine nuts slightly
  8. Heat oil in large saute pan, or heat deep fat fryer to 350 degrees (make sure Oil is Clean!)
  9. Fry the eggplants lightly, remove on to absorbent paper lined tray, sprinkle LIGHTLY with salt.
  10. Step 2: Tomato Sauce
  11. Saute onion until translucent (no color) saure the garlic separately lightly color then add to the onions.
  12. add the red wine and reduce by 3/4.
  13. Add the tomatoes, stir well, cook on a simmer 1 1/2 - 2 hours
  14. at the last 10 minutes add the Italian parsley and basil.
  15. puree all and pass .
  16. Step 3: Gastrique
  17. Combine the sugar and vinegar and stir together well
  18. reduce by half over medium heat
  19. Careful not to Burn!
  20. Step 4 : Assemble the Caponata
  21. mix the eggplant, celery , pine nuts , raisins , tomato sauce(to bind-not all if not necessary), olives and gastrique (syrup) in a large bowl.
  22. season with salt, black pepper and the herb oil to taste.
  23. Place in a serving dish, sprinkle with fresh shaved Parmesan cheese at the very last minute!
  24. This keep well if stored in a an air tight container in the fridge for up to one week.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 516g
Recipe makes 8 servings
Calories 1415  
Calories from Fat 1078 76%
Total Fat 122.29g 153%
Saturated Fat 16.28g 65%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 542mg 23%
Potassium 574mg 16%
Total Carbs 64.36g 17%
Dietary Fiber 5.4g 18%
Sugars 54.41g 36%
Protein 3.95g 6%
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