There is no food as Sicilian as Caponata!

Caponata is a quintessential Sicilian dish, a mix of flavours and aromas that are all truly Sicilian. It is based on fried eggplants that is mixed in an agrodolce, a sweet and sour souce.

In the old days, caponata was upgraded for the wealthier classes with fish, octopus and other sea delicacies, while the simple, peasant version was only made of vegetables.

Even today, it is mostly paired with fish as a side dish but can be enjoyed as a standalone dish consumed with crostini. However, you decide how you like our Caponata: toss it with a pasta, add to chicken, lamb or fish dishes, top a sandwith with it, spread it on a toast, fry it adding an egg or two -  your options are endless!

How is caponata made at Antica Bottega Siciliana?

After carefully washing all the vegetables, the aubergines are diced and left to soak in water and salt for a few hours, then grilled. In another pan, a sauce is made with tomatoes, onion, capers, olives and pepper with additional spices. Finally, the aubergines and extra virgin olive oil are added.

Ingredients: Aubergines, tomato pulp, onion, celery, capers, olives, sugar, extra virgin olive oil, wine vinegar, white wine balsamic vinegar, basil, pepper..