Eggplant Caponata Recipe (2024)

FAQs

What is caponata sauce made of? ›

Caponata is a classic Sicilian recipe commonly served as a side dish, salad, or relish. It consists of eggplant, onions, tomatoes, olives, capers, vinegar, sugar, and sometimes anchovies, basil, or pine nuts.

This is a wonderful dish on its own, but is great as a side dish. It can be used in much the same way as you would with ratatouille, or with pasta, rice, cous cous, quinoa, roasted meats and fowl, crispy skinned roast duck, and oily fish like sardines, tuna, salmon and the like.

For best flavor, allow the caponata to rest at room temperature for an hour, or longer in the refrigerator. Serve warm or at room temperature (some even enjoy it chilled), with crostini if desired. Caponata will keep for about 5 days, covered, in the fridge.

noun. ca·​po·​na·​ta ˌkä-pə-ˈnä-tə : a relish of chopped eggplant and assorted vegetables.

How long does caponata keep? This recipe will keep for up to one week in the refrigerator when sealed in an airtight container. Additionally, you can add a little extra oil to any leftovers to further extend its shelf life.

Ladle caponata into jars leaving 1 inch headspace. Wipe rims with a damp cloth. Seal with lids. Pressure cooker can pints at 10 pounds pressure for 30 minutes.

Dried fruit and nuts provide textural contrast in Caponata. I used pine nuts and raisins, but as you've probably guessed, substitutions are welcome. Cranberries and slivered almonds could be fun! It's always nice to finish a rich, stewed dish like this with some fresh herbs.

Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well.

Cooking Method: Ratatouille is a stew where the vegetables are cooked together until tender, while Caponata involves frying the eggplant and then combining the ingredients to create a sweet and sour flavor profile.

Note: Caponata can be made up to 1 week in advance and stored in the fridge. To freeze, portion into small, pint-size containers and store up to 3 months.

Does eggplant go bad in the fridge? ›

Eggplants prefer cool, dark environments, like a pantry or wine cooler, and their optimum storage temperature is around 50 degrees F. Eggplant will last between five and seven days in the refrigerator as long as the skin hasn't been removed or damaged.

If stored on the counter, eggplant should last there for 1-2 days. Alternatively, you can refrigerate eggplant for up to a week when you store it away from other produce. Freezing eggplant buys you the most time—this method preserves the nightshade for up to a year.

en. big girl = ragazzona.

Melanzane, or eggplant, is a staple of Southern Italian cooking. Eggplant has a fascinating history of culinary and medicinal use. Read on to learn more. Melanzane, or eggplant, is a staple of Southern Italian cooking.

fare (la prima) colazione. (Translation of breakfast from the Cambridge English-Italian Dictionary © Cambridge University Press)

Marinara sauce is tomato-based and is seasoned with classic Italian flavors like basil, oregano and garlic.

However, they're not identical. For example, when you prepare spaghetti with marinara sauce on top, you'll probably notice that there's a sweetness to every bite. On the contrary, Arrabbiata sauce contains crushed red pepper flakes for a spiciness that contrasts marinara sauce.