Caponata, a lovely, piquant dish of stewed Mediterranean vegetables – and “one of the peaks of Sicilian cooking”, according to Anna Del Conte – is a textbook example of the intense sweet and sour agrodolce flavours typical of the island.
A truly Sicilian combination that brings a little bit of the island’s sumptuous baroque history to the kind of vegetables that grow in abundance all over the island, to produce an explosion of sweet and sour flavours that just make you want to eat more and more of it. Much used in the Christmas holidays, you can taste all the flavors and fragrances of a thousand year old tradition that constitutes the heart of Sicily.
Sicilians are proud that it's made with produce from their island - the things that make it stand out and be special are the quality of the Sicilian eggplants, tomatoes and vinegar. All ingredients come together in a balanced recipe: The eggplant must be so firm that it does not absorb the oil. In addition there are capers, green olives and the distinctive sweet-sour interplay of sugar and vinegar, which rounds off the taste.
Ingredients: Eggplants, Peppers, Celery, Capers, Green Olives, Onion, Tomato Puree, Raisins, Pine Nuts, Extra Virgin Olive Oil, Vinegar, Sugar, Tomato Paste
Net Weight: 280g
Eaten as a warm vegetable side dish, a cold antipasto, or as a main dish accompanied by fresh bread. Can easily top pasta, rice, couscous, bulgur / broken wheat, simply on its own or even in a cheese sandwich!