Caponata di Melanzane

Preparation info
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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

This cold sweet-and-sour aubergine relish from Sicily goes well with all cold meats, as well as eggs or grilled aubergines, and makes a nice starter with bruschetta. It is unusual in using green olives, where most sauces and relishes - like tapenade - use black. Caponata can also be the main feature of a dish, for example as a topping for crostini or bruschetta, or you can use it to fill börek which can are then baked in the oven or deep-fried. The amounts given can be halved but, as prepar