SICILIAN CAPONATA OF EGGPLANTS
We have chosen the typical and unmistakable flavor of the Sicilian gastronomic tradition to bring to your table the Caponata di Aubergine, perhaps the most Sicilian of our "Drops of Excellence of Sicily". An ancient recipe that will take you to the heart of our land.
A mix of fresh and top quality ingredients, in a recipe that, with its bittersweet tones, embodies the richness, history, aromas and complexity of Mediterranean culture.
The eggplant caponata is one of the most famous typical Sicilian products. Born as a poor dish, over time it has become a dish famous all over the world for its particular sweet and sour taste.
Directions for use:
The Sicilian Caponata of aubergines is excellent to be enjoyed as an appetizer, as a side dish or as a single dish together with hot bread; delicious to savor with a spiced or olive bread or to be served at the table on bruschetta or croutons.
It can be served either at room temperature or slightly heated.
Quick recipes: Sicilian Caponata with fish
Heat the Sicilian eggplant caponata in a pan; you can add floured and fried fish, such as scampi, squid and baby octopus, let it flavor for a few minutes and then serve warm; or alternatively add some swordfish cooked in a pan in cubes.
Or you can sear a tuna steak in a pan and serve on a bed of caponata.
Surprising also on bruschetta and on bread friselle.
After opening, store in the fridge covered with a drizzle of oil.
Ingredients: eggplants (50%), tomato sauce (16%), tomato (95%), extra virgin olive oil, sea salt, basil, onion (11%), celery (7%), extra virgin olive oil (5%), white wine vinegar, cane sugar, green olives, capers, sea salt, basil, black pepper, hot pepper.
May contain traces of nuts.
Jar of 190 grams.
