What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 caponata antipasto that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Caponata Antipasto
Eggplant Caponata
Caponata: Eggplant Antipasto
![Caponata Siciliana (Sicilian Eggplant Antipasto) [Vegan, Gluten-Free]](https://static.selectedrecipe.com/images/recipes/3dede4861b3e8edde6e26d65c86f4d71.jpeg "Caponata Siciliana (Sicilian Eggplant Antipasto) [Vegan, Gluten-Free]")
Eggplant Caponata
Sicilian Caponata
Eggplant Caponata
Eggplant Caponata (Sicilian Version)
‘Antipasti’ Pan Bagnat With Eggplant Caponata
Caponata {New Version}
Caponata: Eggplant Antipasto
Summer Squash Caponata
Josephine’s Caponata (Eggplant Appetizer)
Heather’s caponata Recipe
Rosalia’s Eggplant Caponatina (Little Caponata)
What is Caponata sauce made of?
Caponata Ingredients
The only constants in caponata are eggplants, onions, olive oil, vinegar, and some sort of tomato product, either tomato sauce or fresh tomatoes or both. You can also include pine nuts, raisins, capers, olives, celery, basil, bell peppers, garlic, parsley, and/or oregano.
What does Caponata in Italian mean?
: a relish of chopped eggplant and assorted vegetables.
Why is it called a Caponata?
The most popular lore tells the Caponata was called so because of the traditional pairing with Mahi Mahi (called Capone in ancient Sicilian dialect, and Lampuga nowadays). Someone believes that the name origins from the Greek Capto (transl. “cut”).
What does Caponata taste like?
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.
How would you describe a caponata?
Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.
What do you eat caponata with?
Caponata is delicious served warm or at room temperature with good bread or focaccia (recipe in my book!). It makes a great, rustic panzanella bread salad with soft hand-torn mozzarella and basil too. I love it with extra herbs and toasted pine nuts for crunch.
Does caponata contain fish?
lt is a dish with a remarkable taste, a perfect mixture of aubergines, capers, green olives, anchovies and salted tuna fillets, extra virgin olive oil, vinegar, honey and salt.
Can you freeze homemade caponata?
Can I freeze eggplant caponata? This eggplant recipe freezes beautifully therefore you can make a big batch and freeze the rest to use later. Once it’s is fully cooled, transfer it into an airtight container and freeze for up to three months.
What is agrodolce cooking?
Italian agrodolce—a sticky, tart-sweet condiment made by reducing sugar or honey, vinegar, and sometimes fruit and/or vegetables—is all about tangy contrast.