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Caponata, a staple of Sicilian food and a Mediterranean diet, is a simple dish in which fresh vegetables are the crucial ingredient. The traditional Sicilian dish gets its unique sweet and sour flavor from sugar mixed with vinegar, and the art of knowing how to dose the bittersweet (agrodolce) defines the success of Caponata. Usually, Caponata is served as an appetizer or side dish but you can also enjoy it with pasta for a rich main course. It is also great over a slice of rustic warm bread or for stuffing Italian panini. Classic Caponata is fried, but just as tasty is the eco-friendly, healthier baked version.
© Veronica Lavenia- The Wolf Post
Las Mulas Rosé Reserva 2021, by Miguel Torres, is our suggestion: The bouquet of perfumes opens with floral notes of dog rose and fish, followed by notes of small red berries that recall currant, blueberry and strawberry. Closing with a delicate note of fresh spices. For the full review click here.
© Piero Pardini – The Wolf Post – TUSCANY – ITALY
Ingredients for 4-6 serves
- 4 eggplant (aubergine)
- 4 bell peppers
- 2 onions
- 2 tomatoes
- 1 stalk of celery
- 50 g Sicilian capers
- Extra virgin olive oil to taste
- Sea salt, to taste
- 1 cup of apple cider vinegar
- 4 tbsp light brown sugar
- Sprig of basil
© Veronica Lavenia- The Wolf Post
Method:
- Wash and slice the aubergine (eggplant), peppers, onions and tomatoes;
- Cut the celery into thin pieces. Arrange the vegetables in a baking dish and top with capers, a sprig of basil, olive oil and salt to taste;
- Bake in the oven at 180°C (374°F/Gas 4) for 30 minutes. Take the pan from the oven, add the apple cider vinegar and brown sugar;
- Stir and cook for another 30 minutes. Once cooked, take out of the oven and let cool.
