Aubergine Caponata
€2.00
VAT included
Eggplant caponata is the queen of traditional Sicilian preserves. Popular etymology traces and associates the term "caponata" to "capone", the name by which in some areas of Sicily the "lampuga" is called, a fish with prized but rather dry meat that was served on the tables of the aristocracy seasoned with the sweet and sour sauce typical of caponata. The people, unable to afford the expensive fish, replaced it with inexpensive eggplants. The sweet and sour base, made with siccagno tomato sauce, is added to the fried eggplants cut into large cubes. A delight of Sicilian tradition.
1005
5 Items
Data sheet
- Packaging
- vaschetta termosaldata
- Ingredients
- Aubergines, tomato puree, celery, olives, onion, extra virgin olive oil, vinegar (contains sulphites), sugar, sunflower oil
- Conservation
- Store in the refrigerator at 4 °C, TMC: 7 days
- Intolerances
- No dyes, no preservatives.
- Intolerances
- può contenere tracce di glutine
- Caratteristiche
- Vegano
- Caratteristiche
- Vegetariano
- Caratteristiche
- Senza lattosio
Specific References
- EAN13
- 8055267940936
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Eggplant caponata is the queen of traditional Sicilian preserves. Popular etymology traces and associates the term "caponata" to "capone", the name by which in some areas of Sicily the "lampuga" is called, a fish with prized but rather dry meat that was served on the tables of the aristocracy seasoned with the sweet and sour sauce typical of caponata. The people, unable to afford the expensive fish, replaced it with inexpensive eggplants. The sweet and sour base, made with siccagno tomato sauce, is added to the fried eggplants cut into large cubes. A delight of Sicilian tradition.