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Caponata #2

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 19 ingredients

  1. 2 cups celery -- sliced 1/4" thick
  2. 1 medium yellow onion -- chopped
  3. 3 cups plum tomatoes -- canned and crushed
  4. Crackers
  5. 4 tablespoons olive oil -- more as needed
  6. Salad dressing
  7. 2 tablespoons tomato paste
  8. Relish
  9. Water
  10. 1 tablespoon salt
  11. 1/3 cup white wine vinegar
  12. 1/2 cup pine nuts -- toasted salt and pepper to taste
  13. 2 tablespoons capers -- drained and rinsed
  14. 1/4 cup golden raisins
  15. 4 anchovy fillets -- cut in half
  16. 2 pounds eggplant
  17. 1 tablespoon sugar
  18. 6 large pitted green olives -- drained and sliced
  19. -- use a good grade tubed paste

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

  2. Salad dressing High in vitamin K · High in unsaturated fat · Source of vitamin E · +1

    High in vitamin K · 66 µg per 100 g, 88% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in unsaturated fat · 27 g per 100 g, 83% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Source of vitamin E · 3.1 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin E contributes to the protection of cells from oxidative stress.

    Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of omega-3 fatty acids (ALA) · 2.5 g per 100 g, at least 0.3 g per 100 g and per 100 kcal

    • ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.

    The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

    Nutrients per 100 g of “Salad dressing, coleslaw”, USDA FoodData Central.

  3. Pine nut High in thiamine · High in potassium · High in phosphorus · +8

    High in thiamine · 0.6 mg per 100 g, 57% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    High in potassium · 655 mg per 100 g, 33% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    High in phosphorus · 540 mg per 100 g, 77% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    High in magnesium · 206 mg per 100 g, 55% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    High in iron · 5.4 mg per 100 g, 38% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    High in zinc · 5.7 mg per 100 g, 57% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    High in copper · 1.1 mg per 100 g, 112% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 10 mg per 100 g, 510% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of niacin · 4.5 mg per 100 g, 28% of the reference intake per 100 g

    • Niacin contributes to normal energy-yielding metabolism.
    • Niacin contributes to normal functioning of the nervous system.
    • Niacin contributes to normal psychological function.
    3 more authorised claims
    • Niacin contributes to the maintenance of normal mucous membranes.
    • Niacin contributes to the maintenance of normal skin.
    • Niacin contributes to the reduction of tiredness and fatigue.

    Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

    Source of vitamin B6 · 0.3 mg per 100 g, 18% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of biotin · 13 µg per 100 g, 26% of the reference intake per 100 g

    • Biotin contributes to normal energy-yielding metabolism.
    • Biotin contributes to normal functioning of the nervous system.
    • Biotin contributes to normal macronutrient metabolism.
    4 more authorised claims
    • Biotin contributes to normal psychological function.
    • Biotin contributes to the maintenance of normal hair.
    • Biotin contributes to the maintenance of normal mucous membranes.
    • Biotin contributes to the maintenance of normal skin.

    Biotin is a B-vitamin found in many foods. Biotin helps turn the carbohydrates, fats, and proteins in the food you eat into the energy you need. NIH fact sheet

    Nutrients per 100 g of “Nuts, pine nuts, raw”, USDA FoodData Central.

  4. Eggplant Source of protein

    Source of protein · 1.0 g per 100 g, 16% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Eggplant, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. -To toast pine nuts, simply pan fry over medium heat with a tablespoon of olive oil until golden brown.
  2. Trim the tops off the eggplant and dice into 1-inch pieces. Place the cubed eggplant in a large bowl and sprinkle with the salt. Toss together thoroughly and remove to a large colander. Place the bowl underneath the colander and allow to drain 30 to 40 minutes.
  3. Heat a large frying pan and add 2 tablespoons of olive oil, the celery, and the onion. Saute about 15 minutes or until tender. Remove to a 4 to 6 quart pot.
  4. After the diced eggplant has drained, rinse it well in cold water. Drain well and pat dry with a cloth towel. Return the frying pan to the burner and add some of the remaining olive oil. Add the eggplant and saute about 10 minutes. Do this in 3 small patches, using some of the oil each time. Add to the pot of sauteed celery and onion. Stir in the remaining ingredients except the raisins, pine nuts, and salt and pepper. Bring to a boil, cover, and simmer 15 to 20 minutes, or until tender. Stir in the raisins, pine nuts, and salt and pepper. Allow to cool. Serve at room temperature or cold.
  5. This recipe makes a very versatile condiment for the kitchen. Its keeps for two weeks sealed in the refrigerator. We use it as an antipasto spread for crackers. It also works great in a salad dressing, as a cold seafood relish, and as a sandwich topping.
  6. >From: Katherine Rodman

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: The Frugal Gourmet Cooks Italian. Saved from www.eat-lowfat.com (http://www.eat-lowfat.com/recipe/text/e0599-1.txt), file Original-Directories/www.eat-lowfat.com/recipe/text/e0599-1.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.