Caponata, the traditional Sicilian condiment of eggplant, tomato, and anchovies, is a dark and mysterious concoction.
History: Caponata is a well-known Sicilian dish, consisting of fried vegetables seasoned with sweet and sour sauce.
One thing is certain: in ancient times the caponata was very different from what we know today, in fact until the seventeenth century the aubergine was not known, and celery, instead known since ancient times, was not used in the kitchen but only for decorative purposes.
Caponata, although composed of vegetables, is a seafood dish, born in the Caupona, the term with which the lower Latin designated the tavern, from which the dish derived its name. The caupona of the ports prepared the food for the sailors who sailed from the coast of the island.
Preparation: We wash all the vegetables well and cut the aubergines, the celery and the tomatoes into cubes, the onions into slices and the peppers. Heat a little oil, sauté the onions and when they are golden brown, add the tomatoes, celery, peppers and olives. Brown everything well and as soon as the tomatoes are cooked, remove the pan from the heat. Fry the aubergines in the remaining oil and when they have become well colored, add them to the tomatoes. Now pour in the vinegar and sugar and give it a good stir, continuing over low heat until the vinegar has completely evaporated. It should be eaten cold and can also be served as an appetizer.
Ingredients: Peppers, aubergines, onions, celery, tomatoes, olives, salt, oil and natural flavourings.
This dish, served cold as an antipasto, is now popular all over Italy. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.