Caponata is Sicily's famous sweet-and-sour vegetable stew: soft aubergine, celery and peppers cooked down with tomato, then sharpened with capers, olives, sugar and vinegar. It is served at room temperature, as a side, a starter or piled on bread.
Caponata is Sicily's famous sweet-and-sour vegetable stew: soft aubergine, celery and peppers cooked down with tomato, then sharpened with capers, olives, sugar and vinegar. It is served at room temperature, as a side, a starter or piled on bread.
Caponata is Sicily's famous sweet-and-sour vegetable stew: soft aubergine, celery and peppers cooked down with tomato, then sharpened with capers, olives, sugar and vinegar. It is served at room temperature, as a side, a starter or piled on bread.
Caponata is Sicily's famous sweet-and-sour vegetable stew: soft aubergine, celery and peppers cooked down with tomato, then sharpened with capers, olives, sugar and vinegar. It is served at room temperature, as a side, a starter or piled on bread.
Caponata is Sicily's famous sweet-and-sour vegetable stew: soft aubergine, celery and peppers cooked down with tomato, then sharpened with capers, olives, sugar and vinegar. It is served at room temperature, as a side, a starter or piled on bread.
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