Sicilian Eggplant Caponata

Caponata is a typical Sicilian dish. It is made with a mix of fried vegetables, seasoned with tomato sauce, in a sweet and sour sauce. Each ingredient is cooked separately to enhance its flavors and aromas, respecting the different cooking times.

The vegetables used in our caponata are very precious and sought after because they are carefully produced by small local growers, a true symphony of Sicilian flavors: seasonal Sicilian black aubergine , peppers, fresh tomato, fresh onion from Partanna and Bisacquino, celery. All the vegetables are harvested in the summer, when they are at their highest level of ripeness and flavor.

In the original Sicilian caponata recipe we use the prized Nocellara olives , harvested healthy and whole and preserved only in water and salt, the most natural way there is to work them, without adding additives or chemical preservatives. The olives are pitted so that you can savor the caponata in a single bite.

Finally, to prepare our Caponata we only use Extra Virgin Olive Oil to further enhance the flavour of the vegetables and other ingredients.

EGGPLANT CAPONATA

WEIGHT : 250 g

INGREDIENTS : Aubergines, tomato puree, onions, celery , olives, extra virgin olive oil (3%), vinegar, capers, sugar, salt, pepper, garlic, basil.

RECOMMENDATIONS FOR USE : you can enjoy our Sicilian Caponata both cold (at room temperature) and just heated in a pan or in the microwave. Ideal as a side dish for meat or fish dishes or as an appetizer to accompany cold cuts and cheeses. Also try it as a condiment for your pasta.

To enjoy it at its best, we recommend adding a drizzle of extra virgin olive oil or Olive & Basil dressing.