Eggplant Caponata Recipe (2024)

FAQs

What does caponata mean in italian? ›

Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Caponata.

Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers. It's best the next day, so try to make it ahead and store it in the fridge in a tight-lid mason jar. Bring it to room temperature before serving.

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.

Vegetables: Caponata traditionally includes celery, which is not typical of ratatouille, and ratatouille often features zucchini and red bell peppers, which are not generally used in caponata.

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.

From the Spanish "caponada", the word "caponata" derives from "capone", the name given in some parts of Sicily to the lampuga, a fish prized by the aristocracy that was seasoned with sweet and sour sauce. The people, unable to afford the expensive fish, replaced it with the cheaper aubergines and kept the tasty sauce.

Progresso used to make this product in small 4 or 5 ounce cans, which was great size. Unfortunately, they no longer seem to manufacture this product. I was happy to find Cento offers it.

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.

Far as I can tell you are probably referring to mulignane or mulignani, that's basically eggplant in Sicilian or other Southern Italian dialects. FYI Italian words usually end in vowels. If they don't they are loan words.

What do you serve with eggplant? ›

Eggplant will last between five and seven days in the refrigerator as long as the skin hasn't been removed or damaged. Cooked eggplant will last between three and five days in the refrigerator.

To store roasted eggplant or other cooked eggplant dishes, place the food in an airtight container, seal, and store on your fridge shelf before reheating and serving. Leftovers will keep for up to five days.

If you must store cut eggplant, transfer the eggplant pieces to an airtight food storage container or bag. Aim to use it up within three or four days. During this time, you might notice some browning. This happens when eggplant flesh is exposed to air, and while it may be unsightly, it's technically safe to eat.

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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.

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