Caponata from Loni Kuhn’s S.f. Cooking Class

May 11, 2023May 11, 20230 1
Caponata from Loni Kuhn's S.F. Cooking Class recipe for mediterranean food lovers
in Appetizer

Prep

30 min

Cook

1 hr 45 min

Ready In

2 hrs 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium eggplants , whole ( cut into 1-inch cubes )
2 large onions ( chopped )
1/2 cup olive oil
1 1/2 cups celery ( sliced 1/3-inch thick )
2 bell peppers ( red or green , cut into 1-inch chunks )
2 garlic cloves ( chopped )
2 1/2 lbs tomatoes ( peeled , seeded and diced OR 1 28-oz . can Italian plum tomatoes , undrained , cut up )
1/3 cup red wine vinegar
2 tablespoons salt ( or to taste )
2 tablespoons sugar
1/4 cup fresh basil ( chopped or 2 Tbsp dried basil )
3 tablespoons tomato paste
1/2 cup fresh Italian parsley ( chopped )
1 teaspoon fresh ground black pepper
3/4 cup stuffed green olive ( sliced )
4 tablespoons capers ( drained ( optional )
2 carrots ( thinly sliced ( optional )
2 medium zucchini ( up to 3 , sliced )
1/2 cup pine nuts , lightly browned in
olive oil

Nutrision Information

Servings Per Recipe
8
Calories
270
Sugar
12g
Fat
22g
Caponata from Loni Kuhn's S.F. Cooking Class is a classic Italian dish that originated in Sicily. It is a type of sweet and sour relish, or antipasto, made with eggplant and a variety of other vegetables. The dish is usually served as an appetizer or side dish and is often paired with crusty bread or crackers. Many variations of the recipe exist, but this version comes from a San Francisco cooking class taught by Loni Kuhn, a renowned chef and educator. This Caponata recipe is a crowd-pleaser, and it is perfect for entertaining.

Instructions

1.In a colander, sprinkle the eggplant cubes with the 2 tablespoons salt and let stand 30 minutes to drain excess water. Rinse, drain and pat dry.
2.Heat oil in a large pot over medium heat. Add eggplant and sauté, stirring frequently, until tender and golden brown, 5-7 minutes.
3.Remove with a slotted spoon and set aside. In the same oil, sauté onions, celery, and red barley until vegetables are lightly browned, 7-10 minutes.
4.Add bell peppers and continue to sauté until peppers are soft, about 5 minutes. Add garlic and sauté briefly until fragrant.
5.Add tomatoes, wine vinegar, sugar, fresh basil, tomato paste, and black pepper.
6.Bring mixture to a boil, then lower heat and simmer, stirring occasionally, until mixture is very thick, about 45 minutes.
7.Stir in olives, capers, pine nuts, parsley, carrots, and zucchini. Taste and adjust salt if needed. Simmer until very thick and mellow, 30-45 minutes longer.
8.Remove caponata from heat and let cool to room temperature. Spoon into a large glass or ceramic serving dish and chill for several hours. Serve at room temperature as an antipasto or side dish.

PROS

Caponata from Loni Kuhn’s S.
F.
Cooking Class recipe is a delicious and healthy appetizer packed with vitamins and minerals.

It is a great meal for vegetarians and Mediterranean food lovers.

CONS

Caponata from Loni Kuhn’s S.
F.
Cooking Class recipe has a long cooking time and is not suitable for those who want a quick meal.

It also contains a fair amount of oil and salt.

HEALTH & BENEFITS

Caponata from Loni Kuhn’s S.F. Cooking Class recipe is high in fiber, vitamins A and C, and minerals such as potassium and magnesium, which all support heart health and digestion.
It is also low in calories, making it an excellent choice for those looking to maintain a healthy weight.
Eggplant, one of the star ingredients in this recipe, is believed to have anti-inflammatory and antioxidant effects that help to protect against chronic diseases like cancer and heart disease.

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