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Caponata

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Origin  Italy
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Similar  Ratatouille, Antipasto, Arancini, Caper, Eggplant

Caponata italian recipe


Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.

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Caponata Caponata recipe

Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.

Caponata Caponata Italian Food Forever

There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.

Caponata Aubergine Stew Vegetables Recipes Jamie Oliver Recipes

Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course.

Caponata Caponata The FlavorPacked 30Minute Sicilian Dish We Should All Be

A similar Neapolitan dish is called cianfotta. The dish is also popular in Tunisian cuisine.

Italian eggplant stew caponata april bloomfield the spotted pig nyc


Etymology

The etymology of the name is not entirely known. Some suggest it derives from the Catalan language, others that it comes from the caupone, the sailors' taverns. The dishes described by Wright would suggest that in the past the Sicilian dish was similar to the Genoese capponata.

References

Caponata Wikipedia


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