The Caponata’s undisputed stars are some typical poor ingredients like eggplant, tomatoes and basil.
And these ingredients are at the basis of the Sicilian cuisine as a whole.
Common to other recipes, such as Pasta alla Norma and the Parmigiana, eggplant, tomatoes and basil create a mix of scents, colors and flavors that evoke the charm of this beautiful land.
Thanks to the wide Sicily extension, you may have several Caponata variations, such as the addition of pine nuts, as well as crustaceans, octopus or squid, tuna or anchovies, etc.
Whenever you move from one city to another, you always discover a different version of it.
To date, nearly 40 different Caponata recipes have been recorded only in Sicily
Despite the differences, all of them have an unmistakable common denominator: the use of sweet and sour sauce, which gives Sicilian Caponata a unique flavor to vegetables.