Slice of Swordfish grilled with Caponata Eggplant Secrets of Sicily

Our recipe for aubergine caponata strictly follows tradition but the processing and cooking methods have been innovated to allow greater respect for the raw material and its organoleptic qualities.
This recipe, typical of the eastern part of Sicily (each area has its own variations) involves frying the aubergines, strictly in extra virgin olive oil, and the addition, as a condiment, of tomato sauce, carrots, green olives, capers , celery, onion, cane sugar, vinegar, Frantoi Cutrera extra virgin olive oil, salt, basil and oregano.