Capunatina is a delightful vegetable side dish typical of Sicilian cuisine. Prepared with eggplants, tomatoes, peppers, Caciocavallo cheese, onion and garlic, it is enriched with white wine and olive oil. The savory, rich flavor of this dish makes it perfect to serve alongside meats and fish.
That is: caponatina
Cut the eggplants into cubes or sticks with their dark skin on and place them in a colander for one hour with salt so they lose their bitter liquid
Cut the peppers into large strips, remove the seeds and place them cold into a pan together with the peeled and chopped tomatoes, the eggplants, the garlic, the basil, the pieces of spicy Caciocavallo Ragusano, salt and pepper
Season with plenty of olive oil
Put the pan in the oven: halfway through cooking stir with a wooden spatula and splash with half a glass of dry white wine
Arrived from India in 1600, the eggplant (formerly called Petronciana) is perhaps the last vegetable to have been transplanted to Sicilia: but how far it has come since it was believed to be poisonous! It suffered the same fate as the tomato, but its full restoration did not take long to come; if this is the king, the other is certainly the queen of Sicilian summer popular gastronomy.
pan
knife
cutting board
Italy, Sicilia
| Energy (kcal) | 51.44 |
| Carbohydrates (g) | 3.94 |
| of which Sugars (g) | 3.9 |
| Fat (g) | 2.27 |
| of which Saturates (g) | 1.26 |
| Protein (g) | 3.42 |
| Fiber (g) | 1.31 |
| Sale (g) | 0.1 |
