Sicilian caponata: aubergines and peppers cooked sweet and sour with capers, olives, raisins and pine nuts. Serve it as a starter or a side dish.
The recipe follows Sicilian tradition. Fresh aubergines and peppers are cooked with tomato pulp, carrot, celery, onion, green olives and capers, then seasoned with wine vinegar and sugar for the sweet and sour balance. Raisins and pine nuts add softness.
Serve it at room temperature, as an antipasto, on toasted bread or alongside grilled fish or meat. It tastes best taken out of the fridge half an hour before serving.
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Sicilian caponata: aubergines and peppers cooked sweet and sour with capers, olives, raisins and pine nuts. Serve it as a starter or a side dish.
