Eggplant Caponata - Traditional Sicilian Recipe

The aubergine has many organoleptic properties that the typical Sicilian recipe, caponata, tends to enhance. Respecting tradition and the quality of the raw material, we fry our aubergines only in Frantoi Cutrera extra virgin olive oil, cooked in a low pressure pan to preserve the characteristics and natural aromas of the product.

Eggplant Caponata can be considered as a finished dish or as an accompaniment. For example, it can be a single starter course, to be enjoyed with croutons, placed on a platter of cheeses and cured meats or served on bruschetta as an alternative to tomato. But it is also ideal as an accompaniment to second courses. Its typical sweet and sour flavour, in fact, lends itself very well to accompanying white meats or robust fish.

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.

The difference between these two typical Sicilian recipes, very similar to each other, is simple: the classic Caponata includes aubergine as the main ingredient, in fact, it is also called aubergine Caponata (with the addition of onions, olives, tomato, celery, etc...) . Peperonata, however, as the name suggests, is prepared with peppers to which the ingredients of caponata are added, including sugar and wine vinegar which give these dishes their characteristic sweet and sour flavour.