Bianco Rosso Organic Sicilian Eggplant Caponata

This Sicilian eggplant caponata is a classic vegetable dish from the Mediterranean. One of the things I like the most about Sicilian gastronomy is the abundance of sweet and sour preparations that are not very common in the rest of the country. This is because the Italian island had been an Arab colony for almost two centuries around the first millennium AD. During that period, Sicilian food was, of course, heavily influenced by northern African flavors and ingredients.

Some of the dishes invented in that period are now forever lost, but Sicilian caponata is so good that it is still a great favorite today. Of course, the recipe is not the same as in 1000 AD, as the ingredients have changed quite a bit, but the original tangy and sweet flavor is still there.

Ingredients: Eggplant, Tomato Sauce, Onion, Celery, White wine vinegar, Cane sugar, Green olives, Capers, Sea salt, Black peppers, hot pepper.
Product of Italy