Caponata Recipe Lidia Bastianich

The best way to consume as many vegetables as you can is to combine them in some dishes. The Italian Caponata is the most liked dish in summer that comes from Lidia Bastianich’s kitchen.

The recipe needs a bit of prep work which involved chopping all the veggies and boiling some of them. The recipe is a must-have in your cookbook as it beautifully combines a side with each and every main dish and complements it to enhance the health factor and taste.

INGREDIENTS

  • 1 medium red bell pepper cored and seeded
  • 1/4 cup olive oil
  • 1 medium eggplant with removed stem, cubed
  • 1 small zucchini, cubed
  • 1 medium white onion diced
  • 1/2 cup celery diced
  • 1/2 cup dried cranberries
  • 1/4 cup pitted green olives
  • 1 tablespoon pine nuts toasted
  • 1 tablespoon tiny capers drained and rinsed
  • Salt to taste
  • Pepper to taste
  • 2 fresh tomatoes peeled and diced
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons organic sugar
  • 1 tablespoon fresh mint leaves, chopped

Method for Caponata Recipe by Lidia Bastianich

  1. In a saucepan, boil salted water and then add the red bell pepper in it and boil for a minute or two.
  2. Grab a large skillet and add half quantity of olive oil to it. Reserve the other half.
  3. Heat the oil and check if it starts to sizzle. Throw the cubes of eggplant in it and fry until gets a pretty brown color. Take them out of the oil and drain.
  4. In the leftover oil, add the onion and fry for one minute. Also, add celery at the same time and fry them both at the same time.
  5. Stir the green olives, capers, blanched peppers, cranberries, and pine nuts in it.
  6. Mix all the vegetables and fry for 10 minutes. Vegetables should be a little tender and not completely merged.
  7. In the last five minutes, add tomatoes to the mixture. In the meantime, you can cook the mint syrup to utilize your time.
  8. In a small saucepan, boil the vinegar and pour some sugar along with the mint. At low heat, simmer until you get a thick syrup.
  9. In the skillet which contains the cooking vegetables pour this mint syrup and cook for a few more minutes.
  10. Your veggies should be juicy but should not be mushy and broken.
  11. At the last minute before turning off the heat, add zucchini along with the eggplant. Cook and air cool it. Refrigerated and serve.

FAQs?

Does Caponata serve warm or chilled?

It is usually served warm or at room temperature but many people out there love to have it cold or chilled in the form of a salad. It tastes amazing in every form.

How to utilize the leftovers of Caponata?

It is normally served with bread alongside it and can also be tucked into sandwiches. Serve it with chicken, fish, or use it as a topping in burgers and rolls.

Caponata Recipe Lidia Bastianich
Print Recipe

Caponata Recipe Lidia Bastianich

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: appetizer
Cuisine: Italian
Servings: 4

Ingredients

  • 1 medium red bell pepper cored and seeded
  • 1/4 cup olive oil
  • 1 medium eggplant with removed stem cubed
  • 1 small zucchini cubed
  • 1 medium white onion diced
  • 1/2 cup celery diced
  • 1/2 cup dried cranberries
  • 1/4 cup pitted green olives
  • 1 tablespoon pine nuts toasted
  • 1 tablespoon tiny capers drained and rinsed
  • Salt to taste
  • Pepper to taste
  • 2 fresh tomatoes peeled and diced
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons organic sugar
  • 1 tablespoon fresh mint leaves chopped

Instructions

  • In a saucepan, boil salted water and then add the red bell pepper in it and boil for a minute or two.
  • Grab a large skillet and add half quantity of olive oil to it. Reserve the other half.
  • Heat the oil and check if it starts to sizzle. Throw the cubes of eggplant in it and fry until gets a pretty brown color. Take them out of the oil and drain.
  • In the leftover oil, add the onion and fry for one minute. Also, add celery at the same time and fry them both at the same time.
  • Stir the green olives, capers, blanched peppers, cranberries, and pine nuts in it.
  • Mix all the vegetables and fry for 10 minutes. Vegetables should be a little tender and not completely merged.
  • In the last five minutes, add tomatoes to the mixture. In the meantime, you can cook the mint syrup to utilize your time.
  • In a small saucepan, boil the vinegar and pour some sugar along with the mint. At low heat, simmer until you get a thick syrup.
  • In the skillet which contains the cooking vegetables pour this mint syrup and cook for a few more minutes.
  • Your veggies should be juicy but should not be mushy and broken.
  • At the last minute before turning off the heat, add zucchini along with the eggplant. Cook and air cool it. Refrigerated and serve.

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