Sicilian Caponata - Ancient Sicily

In the 1700s, sweet and sour "lambuga" was eaten on the tables of wealthy Sicilian families, a prized fish whose name in Italian is capone, hence the caponata. Even the poor had their caponata but the fish, very expensive for their pockets, was replaced by aubergines. Since then, the caponata has become part of the culinary heritage of Sicily. Our Sicilian Caponata is ready to serve, cold or slightly heated, to further enhance one of the tastiest dishes of the Sicilian gastronomic tradition. The ingredients, all natural, are handcrafted according to the traditional island recipe. Sicilian Caponata is ideal as an appetizer or to accompany meat and fish dishes. Sicilian caponata 280gr / Ancient Sicily Ingredients: Aubergines, Peppers, Tomatoes, Carrots, Celery, Sultanas, Pine Nuts, Capers, Onion, Wine vinegar, sugar, sunflower oil, extra virgin olive oil