Caponata

18 years ago

Got a deal, bought some.

Now what do I do with it???

Also bought a pint jar of roasted sweet peppers.....ideas?

There was a Mediteranean Deli/Grocery going out of business, what can I say!

I couldn't even read the labels on most of the stuff.

We don't normally "do" Mediteranean, but ya gotta try something new once in awhile....right?

Now I need your help!! (grin)

TIA,

Deanna

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Comments (13)

Gina_W
18 years ago
I just finished up a batch of homemade caponata - I love the stuff. Make bruschetta toasts and slather with caponata. Serve it as a side dish or a relish.

The peppers can be eaten as an appetizer, chopped and mixed into pasta sauce or any tomato sauce, tomato soup, pureed into a salad dressing, chopped and added to garlic and tomato for a bruschetta topping.

Enjoy!
hawk307
18 years ago
Deanna: Gina: What kind of Hitalians are you ?
If the Roasted Peppers don't have vinegar in them,

You can make Peppers and Eggs.or

Agilo e Olio con Pepe:

Hi Everyone: I did the Red bell Pepper thing again tonight .
I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.

Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and an Italian pinch of ground red pepper.

Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it.
While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good,
with some grated Parmesan Cheese and salt to taste. Added more Cheese when served.
It was delicious!!!!!!!!! You have to try it.
LOU
ï¿¼
{{gwi:1492752}}

Or you can make Sausage w.Peppers and Mushrooms

{{gwi:1491028}}

Think that's what I'll make tonight
LOU
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hawk307
18 years ago
Deanna: Gina: What kind of Hitalians are you ?
If the Roasted Peppers don't have vinegar in them,

You can make Peppers and Eggs.or

Agilo e Olio con Pepe:

Hi Everyone: I did the Red bell Pepper thing again tonight .
I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.

Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and an Italian pinch of ground red pepper.

Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it.
While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good,
with some grated Parmesan Cheese and salt to taste. Added more Cheese when served.
It was delicious!!!!!!!!! You have to try it.
LOU
ï¿¼
{{gwi:1492752}}

Or you can make Sausage w.Peppers and Mushrooms

{{gwi:1491028}}

Think that's what I'll make tonight
LOU
hawk307
18 years ago
Sorry : I came back in and hit the back button and thought I didn't Post it.
LOU
Gina_W
18 years ago
Oh, Lou, we know you're just trying to get more screen time! LOL.
hawk307
18 years ago
Did you just want recipes for Caponata ???

I was trying to use up the Roasted Peppers.
Gina:
Are you sure you are not Italian ???
I did get a lot of screen time, didn't I.
LOU
Gina_W
18 years ago
Yes, I want an authentic Eye-talian's caponata recipes - bring 'em on! (I'm Italian in my dreams!)
jessyf
18 years ago
Two of my favorite things to do with roasted red peppers.

Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche

(1) Double Pate Brisee crust from Silver Palate for a 9x13 pan:

Ingredients:

3 C Flour
1 tsp Salt
pinch Sugar
1 1/3 stick butter, chilled (5.3 oz)
6 Tbsp Shortening, chilled
1/2 C ice water

Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours.

Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes.

Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly.

(2) Filling

Drop oven temp to 375F.

1 small bunch chopped scallions, white and green parts (or onions species your choice)
1 bunch spinach, rinsed and chopped
1 12 oz jar roasted red peppers, drained
8 oz feta cheese
Six eggs
1 C Half & half
1 Tbsp herb seasoning such as savory, thyme, Italian herb mix
Fresh ground pepper (there is enough salt in the feta)

SautÃ© scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.

Second - SharonCB will probably chime in/add to this - a salad, frequently POOFed for DH and I for weekend lunches

Toss in a bowl - add dressing or any other veggies to this base(boiled potatoes? chunk salami, cheese? etc.)

Sliced/diced jarred roasted red pepper
1 can drained/rinsed garbanzos
capers to taste
can of tuna
Italian parsley
dgkritch
Original Author
18 years ago
Lou, I bought Caponata, now need to know what to do with it.
I'm making baguettes this weekend so will try Gina's idea.

The pasta you posted and Jessy quiche both sound really good. Hmmmm...........coin toss??? Aw, I'll probably try both to use the roasted peppers I bought.

The peppers aren't difficult for me, it's the Caponata that I've never eaten.................

Deanna
hawk307
18 years ago
Jessy: I had to press 1 to contiune in English for the first part.
But after I looked at the Recipe, I probably wing this every few days,
without realizing it.
I might sub some Imported Sharp Provolone.
Denna:
Gina could help you out better. I'm a bread dipper.

I made versions of this and didn't know it.

If you look at the Sausage thread above. It has Onions,Roasted Peppers,
Mushrooms,Garlic, Tomato Sauce, Basil, an Italian pinch of Red peppern and Oregano.
I forgot!!! a shot of Red Wine and a glass for the Chef.
Now if you simmer chopped Eggplant and add this with Raisins Nuts, Olives , etc.
What more could you ask for????? Except for a half loaf of bread.
AND ! Another glass of wine.
You could take out the Sausage, if you want but I'll leave it.
Lou

Did you try to Google it ???
dgkritch
Original Author
18 years ago
Yeah, I googled, and I got lots of recipes to MAKE it, but very few USING it. :+(

Guess we're just gonna have to get that red wine, loaf of bread and have us a little snack!!! LOL

Deanna
jessyf
18 years ago
sandwich spread (like a muffaletta)
transform plain old tomato/spaghetti/lasanga sauce - add a couple of tablespoons
toss it with some pasta
put some on the floor and blame the dog (just checking to see who is reading)
hawk307
18 years ago
Jessy :
Will you behave !!!

Caponata

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