Caponata
Fried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.
What makes it caponata
- Aubergine, fried first.
- Celery, capers and green olives.
- Agrodolce — vinegar and sugar — and served cool.
Where it comes from
Sicily's agrodolce — sweet and sour together — is often linked to its Arab past. Caponata is its best-known dish: humble vegetables made rich by frying, then sharpened with vinegar and softened with sugar.
Every town and family has its own version, some with pine nuts and raisins, some with a little cocoa. It's served at room temperature, and it's better the day after.
Be the first here
Start your own caponataNo one here has made caponata yet. Start it as v1, and every version after is an experiment the next cook can learn from.
