Caponata
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Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped, fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce (sweet and sour) sauce.
Key facts
- Food.name
- Caponata
- Food.image
- Caponata (14049113982).jpg
- Food.alternate_name
- Capunata
- Food.country
- Italy
- Food.region
- Sicily
- Food.type
- Salad
- Food.main_ingredient
- Eggplant
- Food.minor_ingredient
- Celery
via Wikipedia infobox
~1 min read
Encyclopedic overview
3 sectionsContents
- See also
- References
- External links
Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped, fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce (sweet and sour) sauce.
Variants add carrots, bell peppers, potatoes, pine nuts, and raisins. A Palermo version adds octopus, and an aristocratic recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. These are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad. In Naples, similar dishes include sweet and sour eggplant.
Excerpted from Wikipedia’s “Caponata” article, available under the CC BY-SA 4.0 licence.