caponata (alla siciliana)

/kah-poh-NAH-tah (ahl-lah see-chee-LYAH-nah)/

A Sicilian dish of aubergines (US: eggplants), olives, tomatoes and other ripe vegetables in a rich stew with wine vinegar and sugar, sometimes with anchovies and capers, pine nuts, celery or sultanas even with bottarga. In fact, it is usually described as a vegetarian dish. It is piled into a dome and usually served cold. It may be served on its own or as a side dish, or even as a sauce to accompany pasta.


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