AUBERGINE CAPONATA

PACKAGING: 280g

INGREDIENTS: Aubergines 47%, tomato purée 12%, celery, olives 3.3%, extra virgin olive oil 3.2%, wine vinegar 2.2%, capers 2.2%, sugar, salt, pine nuts, black pepper , basil. May contain traces of nuts, celery and fish.

May contain traces of nuts, celery and fish.

INTRO:

We only work with producers who create distinctive, sustainable products that are responsibly sourced. As a result, our products are unique and high in quality.

AUBERGINE CAPONATA – USES AND CONSUMPTION:

The aubergine caponata, widespread throughout the Mediterranean Sea, is generally used today as a side dish or appetizer, but since the 18th century it was a single dish, accompanied by bread.

The one that traces “caponata” back to “capone”, the name by which the dolphinfish is called in some areas of Sicily, a fish with fine but rather dry meat that was served at the tables of the aristocracy should be considered a real popular etymology seasoned with the sweet and sour sauce typical of caponata. The people, unable to afford the expensive fish, replaced it with cheap aubergines. In fact, this is precisely the recipe that has come down to us.

The caponata (capunata in Sicilian) is a typical product of Sicilian cuisine. The Catania caponata is distinguished from the other caponatas by the predominance of the aubergine and tomato, combined with pine nuts and fresh basil.

All lovers of good food, at least once in their life, should try aubergine caponata.

IN CONCLUSION:

To find out more about the aubergine caponata, Torrisi’s products and Sicily culinary tradition, we suggest you to visit our blog full of interesting and captivating articles about Sicily and its many facets. While among the recipes section you will find a wide variety of simple and quick recipes. So many ideas and useful advice on how and when to use our products in the kitchen for the creation of excellent dishes.