Caponata recipes
Results: 1 - 10 of 55
Ingredients (13)
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1 medium onion
celery
4 tablespoons extra virgin olive oil
3-4 cloves garlic
4 anchovies
1 teaspoon salt
1/4 teaspoon pepper
1 ...
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- 1 medium onion
- celery
- 4 tablespoons extra virgin olive oil
- 3-4 cloves garlic
- 4 anchovies
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 red bell pepper
- 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
- 1/2 cup chopped black olives
- celery
- 4 tablespoons extra virgin olive oil
- 3-4 cloves garlic
- 4 anchovies
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 red bell pepper
- 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
- 1/2 cup chopped black olives
Ingredients (16)
:
1 1/2 lbs eggplant
1/4-1/2 cup olive oil
1 (28 ounce) can tomatoes
3 cups onions
2 cups green bell peppers
2-3 medium garlic cl...
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- 1 1/2 lbs eggplant
- 1/4-1/2 cup olive oil
- 1 (28 ounce) can tomatoes
- 3 cups onions
- 2 cups green bell peppers
- 2-3 medium garlic cloves
- 1/2 cup fresh parsley
- 1/2 cup black olives
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup pine nuts
- 1/4-1/2 cup olive oil
- 1 (28 ounce) can tomatoes
- 3 cups onions
- 2 cups green bell peppers
- 2-3 medium garlic cloves
- 1/2 cup fresh parsley
- 1/2 cup black olives
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons capers
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup pine nuts
Ingredients (4)
:
1 cup coarsely grated parmesan cheese
2 cans 14 oz artichoke hearts
1/4 cup to 1 cup mayonnaise
1 clove small garlic
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- 1 cup coarsely grated parmesan cheese
- 2 cans 14 oz artichoke hearts
- 1/4 cup to 1 cup mayonnaise
- 1 clove small garlic
- 2 cans 14 oz artichoke hearts
- 1/4 cup to 1 cup mayonnaise
- 1 clove small garlic
Ingredients (13)
:
1 tablespoon olive oil
4 cups diced portabello mushrooms
1 cup coarsely chopped sweet onions
1/2 cup diced roma tomatoes
1/2 cu...
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- 1 tablespoon olive oil
- 4 cups diced portabello mushrooms
- 1 cup coarsely chopped sweet onions
- 1/2 cup diced roma tomatoes
- 1/2 cup diced green bell peppers
- 1/2 cup diced yellow bell peppers
- 1 garlic clove
- 1 tablespoon brown sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup golden raisins
- 1 tablespoon toasted pine nuts
- 2 tablespoons fresh basil or 2 teaspoons dried basil
- 4 cups diced portabello mushrooms
- 1 cup coarsely chopped sweet onions
- 1/2 cup diced roma tomatoes
- 1/2 cup diced green bell peppers
- 1/2 cup diced yellow bell peppers
- 1 garlic clove
- 1 tablespoon brown sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup golden raisins
- 1 tablespoon toasted pine nuts
- 2 tablespoons fresh basil or 2 teaspoons dried basil
Ingredients (18)
:
1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small...
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- 1 cup olive oil, divided
- 1 eggplant, sliced into 1/2 inch rounds
- 2 red bell peppers, chopped
- 8 slices mozzarella cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (16 ounce) can stewed tomatoes, with juice
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/2 cup brown sugar
- 8 tablespoons tomato paste
- 8 anchovy fillets, chopped
- 3 tablespoons capers, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup grated Parmesan cheese
- 1 eggplant, sliced into 1/2 inch rounds
- 2 red bell peppers, chopped
- 8 slices mozzarella cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (16 ounce) can stewed tomatoes, with juice
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1/4 cup balsamic vinegar
- 1/4 cup red wine vinegar
- 1/2 cup brown sugar
- 8 tablespoons tomato paste
- 8 anchovy fillets, chopped
- 3 tablespoons capers, chopped
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup grated Parmesan cheese
Ingredients (16)
:
2 medium eggplants
1 large red pepper
1 large yellow pepper
2 medium zucchini
2 medium white onions
1/4 cup capers
1/2 cup pitt...
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- 2 medium eggplants
- 1 large red pepper
- 1 large yellow pepper
- 2 medium zucchini
- 2 medium white onions
- 1/4 cup capers
- 1/2 cup pitted green olives
- 1 (15 ounce) can whole tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon minced garlic
- 2/3 cup olive oil
- 1/2 cup white vinegar
- 1 tablespoon sugar
- salt and pepper
- fresh parsley (to garnish)
- flat bread or thinly sliced Italian bread
- 1 large red pepper
- 1 large yellow pepper
- 2 medium zucchini
- 2 medium white onions
- 1/4 cup capers
- 1/2 cup pitted green olives
- 1 (15 ounce) can whole tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon minced garlic
- 2/3 cup olive oil
- 1/2 cup white vinegar
- 1 tablespoon sugar
- salt and pepper
- fresh parsley (to garnish)
- flat bread or thinly sliced Italian bread
Ingredients (16)
:
4 garlic cloves
1/2 teaspoon crushed red chili peppers
3 tablespoons extra virgin olive oil
1 red bell pepper
1 green bell pepp...
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- 4 garlic cloves
- 1/2 teaspoon crushed red chili peppers
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 medium Spanish onion
- 1 medium eggplant, chopped (I didn't peel mine)
- 3 stalks celery (I used the heart with lots of leaves for flavor)
- 1/4 lb olives, green and black olives just make sure they are pitted (I bought cracked garlic olives at the local Italian Deli)
- 1/4 cup golden raisins
- 3 tablespoons capers
- kosher salt
- 1 (28 ounce) can diced tomatoes
- 1 (13 ounce) can crushed tomatoes
- 1/4 cup chopped fresh parsley
- 1 (3 ounce) bottle pine nuts
- 1/2 teaspoon crushed red chili peppers
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper
- 1 green bell pepper
- 1 medium Spanish onion
- 1 medium eggplant, chopped (I didn't peel mine)
- 3 stalks celery (I used the heart with lots of leaves for flavor)
- 1/4 lb olives, green and black olives just make sure they are pitted (I bought cracked garlic olives at the local Italian Deli)
- 1/4 cup golden raisins
- 3 tablespoons capers
- kosher salt
- 1 (28 ounce) can diced tomatoes
- 1 (13 ounce) can crushed tomatoes
- 1/4 cup chopped fresh parsley
- 1 (3 ounce) bottle pine nuts
Ingredients (17)
:
vegetable cooking spray
2 teaspoons olive oil
4 cups peeled, diced eggplants
1 cup minced onions
1 cup minced celery
1 medium y...
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- vegetable cooking spray
- 2 teaspoons olive oil
- 4 cups peeled, diced eggplants
- 1 cup minced onions
- 1 cup minced celery
- 1 medium yellow bell pepper or green bell pepper
- 2 cloves garlic
- 1/2 cup no-salt-added tomato sauce
- 3 tablespoons no-salt added tomato paste
- 3 tablespoons chopped ripe olives
- 3 tablespoons chopped olives
- 2 tablespoons red wine vinegar
- 1 1/4 teaspoons sugar
- 1/4 teaspoon pepper
- pita bread, cut in wedges (optional)
- ripe olives (optional)
- fresh parsley sprigs (optional)
- 2 teaspoons olive oil
- 4 cups peeled, diced eggplants
- 1 cup minced onions
- 1 cup minced celery
- 1 medium yellow bell pepper or green bell pepper
- 2 cloves garlic
- 1/2 cup no-salt-added tomato sauce
- 3 tablespoons no-salt added tomato paste
- 3 tablespoons chopped ripe olives
- 3 tablespoons chopped olives
- 2 tablespoons red wine vinegar
- 1 1/4 teaspoons sugar
- 1/4 teaspoon pepper
- pita bread, cut in wedges (optional)
- ripe olives (optional)
- fresh parsley sprigs (optional)
Ingredients (1)
:
6 tablespoons olive oil<br> 1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes<br> 3 cups coarsely chopped red bell peppe...
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- 6 tablespoons olive oil<br> 1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes<br> 3 cups coarsely chopped red bell peppers<br> 2 cups coarsely chopped fresh fennel bulb (about 1 medium)<br> 6 large garlic cloves, chopped<br> 1/2 cup pitted Kal
Caponata is a great farmer's market recipe. It uses bright red bell peppers, eggplant, and t... ( more )
Briskly sauté the onions and celery in the olive oil until the onions are brown around ... ( more )
Prep: 20m