Caponata question?!
My question: Is this the traditional way it's usually served? Is a side dish or more of a "dip"? Is it an appetizer?
Thanks!!
Answers: I had this the other day at a friend's place, it was delicious. He served it with toasty pieces of Italian bread, which was great.
My question: Is this the traditional way it's usually served? Is a side dish or more of a "dip"? Is it an appetizer?
Thanks!!
Caponata is Sicilian, as exemplified by the interplay of sweet, sour, and savory flavors typical of Sicily. It's almost always eaten at room temperature and can be served as either an appetizer (antipasto) on grilled bread, as you had it, or as a side dish (contorno). Either way, as you discovered, it's delicious. It's truly versatile, suitable for sit-down dining, buffets, or picnics. It's easy to make, and a recipe for authentic Sicilian caponata can be found in the book:
It is made out of chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a bittersweet sauce.
Caponata is generally used as a side dish or appetizer, but, since the 1700s, it has sometimes been used as a main course....
Eggplant Caponata
Ingredients
1 LARGE EGGPLANT, UNPEELED
1 GREEN PEPPER CHOPPED
2 CELERY STALKS, CHOPPED
1 LARGE ONION CHOPPED
1 can TOMATO SAUCE
1/2 cup OLIVE OIL
1 tbsp. PARSLEY CHOPPED
1 tbsp. OREGANO
1/3 cup CAPERS
2 tbsp. VINEGAR
S/P
1 TBLS. SUGAR
STUFFED GREEN OLIVES WITH PIMENTOES, SLICED
Preparation
CUT EGGPLANT INTO 1" CUBES. SPRINKLE WITH SALT, SAUTE IN OIL UNTIL BROWN ON ALL SIDES REMOVE FROM PAN. BROWN ONIONS AND CELERY UNTIL SOFT. ADD TOMATOES,PARSLEY,OREGANO CAPERS VINEGAR SUGAR AND OLIVES. COVER AND SIMMER ABOUT 20 MINUTES STIRRING OCCASIONALLY. SERVE HOT OR COLD AS APPETIZER WITH CRACKERS OR ITALIAN BREAD CUT THIN
In my family, we always served it the same way--sort of like a "dip" with wonderful crusty bread.