Nonna Mela’s Caponata (Caponatina) - the more you put in, the better it becomes!!! And even better the next day! Eggplant, capsicum, onions, tomato, potato, sweet potato, celery, parsley, basil and chilli - it’s a real “clean out your fridge” dish! It all cooks down, and that sweet–sour hit that keeps you going back for more. Eat it as a side, on bread, in a sandwich or mix it into pasta as a sauce! It’s all delicious. And the olive oil? Honestly… I don’t even know if she ever put it in at the e
2:48
Nonna Mela’s Caponata (Caponatina) - the more you put in, the better it becomes!!! And even better the next day! Eggplant, capsicum, onions, tomato, potato, sweet potato, celery, parsley, basil and chilli - it’s a real “clean out your fridge” dish! It all cooks down, and that sweet–sour hit that keeps you going back for more. Eat it as a side, on bread, in a sandwich or mix it into pasta as a sauce! It’s all delicious. And the olive oil? Honestly… I don’t even know if she ever put it in at the e
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The Sicilian Caponata is one of the most popular Italian appetisers, and so rich in history. Tasting this recipe means discovering the real soul of the island and all the Greek, Arab, Spanish, and French influences into the Sicilian cuisine, due to the several occupations over the centuries.In Sicily, the official Caponata variations are 37, and even more the family recipes! Eggplant caponata is a combination of crispy fried (or roasted) aubergine, onions, celery, capers, and olives simmered to
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