Caponata is a Sicilian appetizer that is made from eggplant, and since eggplant season is almost over, I decided to share with you Nonna Sara’s recipe. Throughout Sicily, there are countless variations of Caponata, some with octopus, seafood or with pinenuts and raisins, but Nonna’s recipe adds potatoes and bell peppers, which is what I grew up on and is my standard for a delicious Caponata.
My favorite way to eat it is by toasting some ciabatta bread slices and piling some room temperature Caponata on top of each slice.
Let?s dive into the history of this delicious Sicilian Appetizer.
What is Caponata?
Greeks, Normans, Carthaginians, Arabs, Spaniards and the French have dominated Sicily over the centuries, influencing and gradually enriching the local cuisine.
If you add to this mix of cultures the products of the sea, you can easily guess the reason for its unique cuisine.
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