|Dimensions||6.5 x 6.5 x 8 cm|
Tomato sauce, eggplants 23%, pepppers 11%, celery, onion, stoned green olives, capers 2,3%, extra virgin olive oil, sunflower oil, red wine vinegar, sugar, basil, garlic, pepper, salt.
Cook the pasta (short pasta is strongly advised) and season with the Caponata Sauce sprinkling lightly with chopped basil or parsley. It is also very good as a starter and excellent as a side dish.
The etymology of the word, relating to the Spanish “Caponada”, originates from the popular way of calling the Dorado fish as “Capone” in some areas of Sicily. This fish was served to the local aristocracy with the sweet sower sauce typical base of the Caponata. The population, unable to afford the expensive fish, substituted it with the cheaper eggplants, originating this recipe that has reached our days.
335 g / 11.8 Oz
180 g. / 6.3 Oz