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Topic: Caponata

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	NapaStyle \| Caponata
		Chef's Note: If you plan to serve the caponata as part of an elegant appetizer, use a sharp chef's knife to cut the eggplant into 1/4-inch dice.
		The caponata also makes a wonderful sandwich filling or stuffing for a chicken paillard.
		If you plan to serve the caponata as part of an elegant appetizer, use a sharp chef's knife to cut the eggplant into 1/4-inch dice.
	www.napastyle.com /kitchen/recipes/recipe.jsp?recipe_id=099 (405 words)

	Caponata
		Caponata is best served lukewarm, as an appetizer or a side dish.
		Caponata can be kept in a sealed container in the refrigerator for several days.
		Caponata is a magnificent dish made from many different vegetables cooked separately and then blended together.
	www.annamariavolpi.com /caponata.html (405 words)

	Caponata (Site not responding. Last check: 2007-10-14)
		For as long as I can remember I have seen Caponata on the table for every holiday.
		Caponata is an eggplant based appetizer that is usually purchased in cans already prepared.
		I came across this recipe in some papers in a seldom used cook book.
	www.arthuravenuebronx.com /caponata.htm (200 words)

	Caponata
		Caponata, or dare I call it, eggplant "relish", is a savory melange that can
		Caponata is also delicious as a topping for bruschettas or
		And, although traditionally, caponata is served cold or at room
	www.recipegal.com /Italian/Caponata.htm (224 words)

	Caponata
		This toothsome "Caponata" sidedish is made of eggplant, and some consider the concoction to have Jewish origins.
		Caponata is used as a relish or a sidedish, with eggplant as its principal ingredient.
		Reduced to the basics, the essence of Caponata is eggplant cooked in good olive oil, well-sauteed onion slices, some tomato paste, garlic and, perhaps a sprinkling of raisins.
	www.jewish-holiday.com /caponata.html (919 words)

	Jewish Caponata - quick dinner recipes - Vegetarian - Jewish - Italian - Vegetarian
		Jewish Caponata is a delicious recipe that you can cook quickly and easily.
		We hope you enjoy the good taste of Jewish Caponata and recommend this quick dinner recipe to your friends and family.
		Caponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately.
	www.quick-dinner-recipes.net /810jewish-caponata-recipe.htm (413 words)

	Grilled Vegetable Caponata
		Caponata is Sicily’s answer to Russia’s eggplant caviar-a cross between a dip and a salad made with sautéed eggplants, peppers, and other vegetables, invigorated with olives, capers, and pine nuts.
		Caponata can be served by itself as an antipasto, salad, or side dish, and it would be delicious as a topping for bruschetta.
		The caponata will keep for a week; just be sure to reseason it before serving.
	www.dvo.com /recipe_pages/grilln/Grilled_Vegetable_Caponata.html (587 words)

	Caponata siciliana
		This is from Antonio Carluccio's Vegetables, and this is what he has to say about it: "There are numerous caponata type dishes all over Italy.
		The original is from Sicily, which is based on aubergine, one of the most important and versatile Sicilian vegetables.
		Caponata is a vegetable fry-up to be eaten warm or cold, by itself or with bread as a starter, or to accompany meat and fish dishes."
	www.woolfit.com /siciliana.html (245 words)

	Caponata
		Caponata, or dare I call it, eggplant "relish", is a savory mélange that can be used in a variety of ways.
		I like to serve Caponata as an Italian appetizer...and thanks to my husband buying one too many eggplants and peppers last week for another favorite dish, we were enjoying Caponata with garlic toasts just last night!
		There are quite a few varieties of eggplants available today, but in this Caponata recipe, I use the familiar large, dark purple, pear shaped variety eggplant found in most grocery stores.
	www.suite101.com /article.cfm/italian_family_cooking/73222 (309 words)

	Caponata (Site not responding. Last check: 2007-10-14)
		Caponata is a sweet and sour relish of several vegetables with the most prominent ingredient being eggplant.
		This dish is typically of Sicilian origin and served as an appetizer or as a part of an array of antipasto.
		This makes a large amount and a portion can be stored in the refrigerator for up to a week or frozen for up to six months.
	pages.zdnet.com /ettore/italianculturalsociety/id29.html (327 words)

	Recipes : Bruschetta with Caponata : Food Network
		Cook the eggplant, stirring, for 3 to 5 minutes, or until it is tender, and transfer it to a bowl.
		Stir in the parsley and season the caponata with salt and pepper.
		Top each toast generously with some of the caponata, arrange 2 or 3 toasts on each of 4 plates, and garnish each serving with the parsley sprigs.
	www.foodnetwork.com /food/recipes/recipe/0,1977,FOOD_9936_29301,00.html (252 words)

	Eggplant Caponata recipe
		Then add the vinegar and sugar, and finally add the raisins, capers, pine nuts, green olives, celery and the eggplants.
		Let the caponata simmer for other 10 minutes and let it cool before serving.
		Caponata can be served as a side dish with meat or as an appetizer with slices of grilled breads.
	www.cookingwithpatty.com /recipes/vegetables/Caponata.php (212 words)

	Italian Eggplant Caponata
		Since that instance many years ago, we’ve received a slew of complements on our caponata, an Italian staple.
		The caponata is best if refrigerated overnight and brought back to room temperature before serving.
		Caponata is unusual enough, that unless you are decidedly Italian, you may not have ever had it.
	www.newitalianrecipes.com /caponata.html (407 words)

	Caponata Turnovers (Site not responding. Last check: 2007-10-14)
		Made classically, the cold Sicilian eggplant salad caponata relies on olive oil for its texture and flavor.
		Here, no oil is used to make the caponata, but chili oil is used to paint the phyllo dough for these crispy turnovers.
		Using one-fourth of caponata, and dividing evenly among the three phyllo strips, mound filling at end of strips, then fold into turnover shapes as you would fold a flag.
	www.wholehealthmd.com /hk/recipes/details/0,1465,55,00.html (367 words)

	Caponata di melanzane
		This is the first recipe I have tried from the fantastic looking web site La cucina eoliana.
		Although I like to eat the caponata siciliana warm with couscous, the caponata described here is one which really does benefit from sitting for a couple of hours and being eaten at room temperature.
		Remove from the burner, place the caponata in a bowl, and let cool to room temperature before serving with bread.
	www.woolfit.com /caponata.html (301 words)

	Recipe: Caponata
		Caponata, the Sicilian eggplant dish, is usually served as an antipasto at room temperature.
		Cooking the ingredients separately in the same pan, then mixing them afterwards, improves the quality of the dish.
		Note: Caponata can be served hot, but does not have a chance to mellow that way, and is preferable at room temperature as an antipasto
	www.cliffordawright.com /recipes/caponata.html (393 words)

	Caponata provides change from usual grilled fare
		Today's recipe, for an Italian condiment called caponata, is a delicious combination of vegetables with a tangy sweet-sour raisin mixture.
		I particularly enjoy it with grilled lamb and pork, but a plain chicken breast or salmon fillet can also be dressed up with a large spoonful for an easy garnish.
		Another favorite way to serve caponata is as an appetizer spooned onto crisp pita triangles or crostini.
	enquirer.com /editions/2003/05/28/tem_how28.html (550 words)

	NapaNews.com \| Register Recipe: Artichoke Caponata with Grilled Prawns and Lemon Fritters
		Lower the heat and add the olives and capers and continue to cook for approximately 10 minutes or until the artichokes are tender.
		The caponata will be fairly dry, however feel free to add a tablespoon or two of water as it is cooking if it appears to be drying out too much.
		This caponata is excellent with grilled chicken or fish, or as a dip with flatbreads
	www.napanews.com /templates/index.cfm?template=story_full&id=A6081D4C-578B-4383-8A8A-8886740DD613 (554 words)

	Eggplant Caponata
		Remove the caponata from the heat, season with salt and pepper and cool to room temperature.
		The caponata can be covered and refrigerated for up to 2 days.
		To serve, spoon the caponata onto the crostini and arrange them on a platter, or put it into a bowl with the crostini on the side so your guests can help themselves.
	www.freep.com /features/food/traverse-rec223e_20050823.htm (297 words)

	♥ How to make Caponata in crips romaine leaves Recipe And Books recipe
		Add all remaining caponata ingredients except parsley and cook uncovered over medium heat for about 10 minutes.
		Arab traders brought the eggplant to the Mediterranean in the middle Ages where it was greeted with an enthusiasm that led to everything from greek moussaka to turkish imam bayeldi to italian caponata.
		Our version of the latter presented on a large platter makes a versatile party dish that can be served on individual plates or eaten as finger food.
	www.lovelyrecipes.com /recipe.php?recipeid=538 (314 words)

	Caponata in Lavash Cups - Ashbury's Aubergines Eggplant Recipes
		In a heavy saucepan simmer all caponata ingredients except raisins, capers, and parsley, stirring occasionally, until vegetables are tender and most of liquid is evaporated, about 15 minutes.
		Preheat oven to 350°F. With a mortar and pestle or in a cleaned electric coffee/spice grinder crush anise seeds.
		Bake lavash cups in middle of oven 15 minutes, or until golden and crisp, and cool in pan on a rack.
	www.aubergines.org /recipes.php?eggplant=261 (239 words)

	Food Network: Caponata Pasta Bake
		Reheat caponata in the microwave or on the stovetop.
		Add tomatoes, diced and crushed, to the pot and stir caponata well to combine.
		Cover pot and cook caponata 15 to 20 minutes, until vegetables are tender.
	www.foodtv.com /food/cda/recipe_print/0,1946,FOOD_9936_19322_PRINT-RECIPE-FULL-PAGE,00.html (256 words)

	Cooks.com - Recipes - Caponata
		While chefs at many fine restaurants offer guests an amuse-bouche to welcome them...
		Results 1 - 10 of 26 for caponata.
		Roast peppers until flened, place in brown bag and cool until skin can be slipped off.
	www.cooks.com /rec/search/0,1-00,caponata,FF.html (222 words)

	Caponata Eggplant-Olive Dip - Recipe
		Caponata is a classic Italian summer treat, ripe with the garden delights of eggplant, tomatoes, peppers, and herbs while garlic and olive oil add health benefits.
		Your family and friends will love the complex flavor of this robust and versatile dish and you’ll love how easy it is to cook up a big batch.
		You can use Caponata as a dip, sandwich filling, topping for crostini or pasta.
	www.care2.com /channels/solutions/food/846 (395 words)

	Eggplant Caponata Crostini Recipe - D'Orazio Food Events \| Food & Wine (Site not responding. Last check: 2007-10-14)
		Elena Bisestri, executive chef at Palma restaurant, developed this version of the classic Sicilian antipasto, caponata.
		Bisestri relies on a good aged balsamic vinegar to give the dish its characteristic sweetness, and olives and capers to add briny tang.
		Shortly before serving, spread the caponata on the baguette toasts and garnish with the basil.
	www.foodandwine.com /recipes/eggplant-caponata-crostini (267 words)

	Recipe: Caponata
		Caponata was once made only in Sicily, where sweet-and-sour dishes were brought by Arabic traders.
		The combination of eggplant, tomatoes, capers, raisins, and vinegar produces a kind of relish, which goes with roast chicken and grilled fish.
		Cover with a lid and refrigerate overnight to allow the flavors to mellow.
	www.recipelink.com /gm/6/1797 (146 words)

	Caponata Recipe Cookbook (Site not responding. Last check: 2007-10-14)
		It will last a week refrigerated if there is very little air between the sauce and its lid.
		- - - - - - - - - - - - - - - - - - NOTES : Caponata, the Italian version of French ratatouille, is a thick, flavorful vegetable relish or stew that is used as a spread for bread.
		I keep it in my refrigerator throughout the summer, and use it as an hors d'oeuvre spread, a sandwich filling, or a relish with cold chicken or fish.
	www.recipe-cookbook.com /Caponata-recipe-63371.html (286 words)

	Roasted Eggplant Caponata (Site not responding. Last check: 2007-10-14)
		Serve this Caponata with crackers or sliced bread as an appetizer.
		Bring Caponata to room temperature before adding the Feta cheese.
		Serve this Caponata with crackers as an appetizer.
	www.ferrari-carano.com /food/recipe-roastedeggplantcaponata.asp (216 words)

	Caponata (Eggplant Appetizer) (Site not responding. Last check: 2007-10-14)
		Add the eggplant and remaining ingredients, except for the after dinner wine and simmer the caponata for 35 to 45 minutes.
		Stir occasionally, when done remove from heat, add the dinner wine and allow the caponata to cool to room temperature.
		Place the caponata in a serving bowl and serve slightly cold or at room temperature.
	www.acadiacom.net /custom/Rec_hdo/caponata.html (305 words)

	Caponata
		You can dress it up by crumbling some feta or goat cheese over it.
		You can also use it to make a sandwich: bread, caponata, crumbled goat cheese, alfalfa sprouts.
		If you don't like the way eggplant skins feel in your mouth, then peel the eggplant next time you make caponata.
	www.globalgourmet.com /food/jgf/2001/0701/caponata.html (298 words)

	Spicy Caponata On Endive Spears
		Reduce heat; cover and simmer 20 minutes, stirring once.
		(Caponata may be prepared and refrigerated up to 3 days before serving.
		Stir chopped basil into caponata; spoon into endive spears.
	my.webmd.com /content/article/55/65335 (203 words)

	Caponata (cold Eggplant Appetizer) Recipe
		I searched the Caponata recipes on Zaar and did not find any with pine nuts and I think the pine nuts really make this Caponata an outstanding recipe.
		Though the recipe looks complicated it comes together fairly quickly and once all the flavors blend it is just great as a hot summer night dinner with crusty bread and perhaps a tomato salad.
		I forgot to drain tomatoes so it's got more "broth" than it should, but I drained and the Caponata was really good.
	www.recipezaar.com /98199 (366 words)

	Spicy Caponata On Endive Spears
		(Caponata may be prepared and refrigerated up to 3 days before serving.
		Bring to room temperature before assembling with basil, endive spears, and capers.)
		Stir chopped basil into caponata; spoon into endive spears.
	www.webmd.com /content/article/55/65335.htm (212 words)

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