caponata : The caponata (sometimes written caponnata) is a specialty Italian is made based oneggplant as well as tomatoes et onions minced et frits witholive oil, condiments with some celery branch, black olives, capers (Sicilian), pinions and netting byanchovy. THE vegetables are cooked with an de vinaigre de wine. For the service, the Sicilians add basil chiseled and capers.
Ce flat Asked flavors sweet and sour, which is eaten hot ou cold, is a big loan full Food Sicilian.
Rather compote which sauce, the caponata can to accompany of meat (instead white) And fish, like the eggs and obviously pasta fresh.
We encounter many variants local ; it seems that the origin is a flat de fish served with a sweet and sour sauce au vinaigre in which fish was replaced by theEggplant.
Caponata is usually translated as “ ratatouille ". But the ratatouille Is not vinegar and includes zucchini.
The dish is also popular à Naples and in the Food Tunisian.
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