SICILIAN AUBERGINE CAPONATA APPETISER WITH “CAPERS FROM PANTELLERIA PGI”
A Sicilian recipe prepared utilizing the traditions of the region.
First the aubergine is fried off and the onion chopped into cubes, the ingredients unify with the celery and are gently boiled with the olives and capers in a traditional tomato sauce. The finishing touches of sweet and sour are added with the addition of a spoonful of sugar and of vinegar to complete this Sicilian gourmet classic.
Use: This typical Sicilian recipe can be served as a simple cold plate, as a side dish or as a light lunch.
Ingredients: Fried aubergine 53% (aubergine, sunflower oil, salt), crushed tomato 15%, onions, olives 5%, extra virgin olive oil, CELERY, “Capers from Pantelleria PGI” 3%, sugar, wine vinegar, tomato paste, salt.
