Whatever its origin, this dish, served cold as an antipasto, is now popular all over Italy. Buy true italian pasta at Carluccio's and try our spaghetti al Bronzo 500g. The vegetables are fried and then simmered in a sweet-and-sour sauce. Visit our online menu or call for Pasta choices or Prices Add Chicken $10 Add 5 pc Meatballs $12 Add 5 pc Sausage $12 Add 12 pc Shrimp $20 Slice the aubergines about 1cm (1/2 inch) thick. You will need more oil from time to time. Put two or three spoonfuls of tomato sauce in the bottom of a large ovenproof dish, then arrange a layer of the aubergine slices, placed as close together as possible. Prataioli al Burro, Aglio e Prezzemolo | Mushrooms with Butter, Garlic... 4 large aubergines weighing altogether 1.1 – 1.2kg (about 2 1/2 lb), 1 1/2 x 800g (1 3/4 lb) cans peeled plum tomatoes, chopped in the can. It is originally from Sicily, but it is cooked all over Italy and can be an excellent vegetarian main course. – 2020 Guide, 2 Best Degreasers for Kitchen Cabinets in 2020, 6 Fish and Seafood Recipes to Try This Holiday Season, Top 2 Burner Gas Grill with Folding Side Shelves 2020, The Complete Mushroom Book: The Quiet Hunt, Tagliatelle al Ragu Bolognese Recipe 2020. (adsbygoogle = window.adsbygoogle || []).push({}); Being a chef in the 21st century is easier than you think. – 2020 Guide, 2 Best Degreasers for Kitchen Cabinets in 2020, 6 Fish and Seafood Recipes to Try This Holiday Season, Top 2 Burner Gas Grill with Folding Side Shelves 2020, The Complete Mushroom Book: The Quiet Hunt, Tagliatelle al Ragu Bolognese Recipe 2020. Season to taste with salt and pepper. Beat the eggs, season with salt, and dip the floured aubergine slices into this. Now make your tomato sauce in the usual way, adding salt, pepper and the basil towards the end. Continue with another layer of aubergine slices, arranging them in the opposite direction to the layer below, cover with fontina, tomato sauce and Parmesan. Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don’t over crowd the pan; you will probably have to cook them in batches). Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don’t over crowd the … It could derive from the Latin caupona, meaning osteria (bar), where you would always find a caponata ready to eat. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. All you need is a love of cooking, an understanding of spices,... We use cookies to ensure that we give you the best experience on our website. Slice the aubergines about 1cm (1/2 inch) thick. If you continue to use this site we will assume that you are happy with it. Prataioli al Burro, Aglio e Prezzemolo | Mushrooms with Butter, Garlic... 3-4 celery stalks, including leaves, chopped, 1kg (2 1/4 lb) aubergines, cut into 2.5cm (1 inch) chunks, 1 tbsp salted capers, soaked in water for 10 minutes, then drained. Cans, Cuoco - Imported Italian Eggplant Caponata, (4)- 7 oz. Beat the eggs, season with salt, and dip the floured aubergine slices into this. Delicious wheat pasta perfect for any italian inspired dinner. Dust the slices on both sides with flour. Add the onion, celery and all the remaining ingredients. I’ve never known whether this dish is called ‘parmigiana’ because it comes from Parma, or because it’s made with Parmesan cheese. Blanche the onion and celery in lightly salted water for a few minutes, then drain. Fry the aubergine slices three or four times in some hot oil. The origins of the word caponata are unclear, although some say it is Catalan. Blanche the onion and celery in lightly salted water for a few minutes, then drain. Instructions. Get them now! Fry the aubergine … You can use courgettes instead of the aubergines. Leave the dish to sit for 15 minutes before cutting up to serve. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce. The final layer should be of tomato sauce, small pieces of fontina and a generous amount of Parmesan. This is a typical Sicilian dish based on vegetables, above all on aubergines. Carluccio's House Favorite "As featured on DDD" Fresh Pappardelle Pasta with Cherry Tomatoes, Assorted Mushrooms, Eggplant and Italian Sausage topped with Homemade Melted Mozzarella. Cover the aubergines with some pieces of fontina, spoon a little tomato sauce on the cheese and sprinkle with some Parmesan. Frank and Sal 30 Month Aged Parmigiano Reggiano - Half Pound, igourmet Parmigiano Reggiano Cheese 24 Month Top Grade - 2 Pound Club Cut, igourmet Parmigiano Reggiano 24 Month Top Grade - 3 Pound Club Cut (3 pound), Parmigiano Reggiano Top Grade 2x1LB Wedges, Frank and Sal Parmigiano Reggiano 24 Month Excellent Top Grade - 1.25 Pound, Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.antonio-carluccio.com/la_parmigiana_di_melanzane/, Can YouTube Make You a Next-level Chef? Bake in the preheated oven for 25-30 minutes. If you continue to use this site we will assume that you are happy with it. Dust the slices on both sides with flour. (adsbygoogle = window.adsbygoogle || []).push({}); Being a chef in the 21st century is easier than you think. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Cento Caponata Eggplant Appetizer, 7 Ounce (Pack of 12), Cento - Imported Italian Eggplant Caponata, (4)- 7 oz. Brown on both sides, remove and drain on kitchen paper. I’ve changed the classic recipe slightly. Cans, Contorno Caponata Di Melenzene Sicilian Eggplant - 10.5 Oz, Click Here For Full Nutrition, Exchanges, and My Plate Info, https://www.antonio-carluccio.com/caponata/, Can YouTube Make You a Next-level Chef?

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