Caponata is an ancient Sicilian vegetable dish that is also well-known and popular in the rest of Italy. There are numerous versions, one of the most classic of which is the one with aubergines. The Viallini, who have “set foot” on the island for several years now, couldn’t remain indifferent to such a fragrant, tasty dish, just right to be “enclosed” in a jar.
The aubergines are cut into cubes, sautéed in extra virgin olive oil with chopped onion and celery, then cooked with tomatoes, olives and capers, with a little grape must (in the original version it’s sugar), some Balsamico Bianco, a few sultanas and a pinch of chopped parsley. It’s a delicious side dish, with a delicate, sweet and sour taste, which can be served either warm or cold. It makes a tasty accompaniment for beef, chicken, and grilled or oven-cooked fish, as well as eggs and boiled potatoes or pulses. Caponata is also excellent with aperitifs and appetizers, on crostini, bruschetta or pizza.
Ingredients: Peeled tomatoes, Aubergines, Extra virgin olive oil, Balsamico Bianco, Onion, Pitted green olives, White grape must, Celery, Capers, Sultanas, Salt of Trapani I.G.P., Parsley.