Caponata di zucca (Sicilian sour-sweet butternut squash caponata)

Sicilian caponata di melanzane is very famous, however it is not the only one. In fact, on a trip to Sicily and after reading the seminal “Profumi di Sicilia” by Giuseppe Coria,  I learnt that “caponata” is only a generic term used to describe a dish made of assorted cooked vegetables finished off with a sour sweet condiment, either sugar or honey and vinegar. Continue reading “Caponata di zucca (Sicilian sour-sweet butternut squash caponata)”

Caponata di melanzane col cioccolato (Sicilian aubergine, celery, olive and bitter chocolate come stew come relish)

Aubergine caponata

Caponata is another hallmark of Sicilian cooking: a sweet and sour dish of deep fried aubergines and celery, simmered in tomato sauce, with sultanas, olives, capers, bitter chocolate  and sprinkled with toasted pine nuts or almonds: it id munificent and delicious, tasting exotic and complex. Continue reading “Caponata di melanzane col cioccolato (Sicilian aubergine, celery, olive and bitter chocolate come stew come relish)”