Caponata

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Sicilian caponata.jpg
See also capponata, a seafood salad also known as caponata estiva or caponata di pesce

Caponata (Sicilian: capunata) is a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.[1]

Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.

There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp.[2] However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.

Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been used as a main course.

A similar Neapolitan dish is called cianfotta.

Etymology[edit]

The etymology of the name is not entirely known. Some suggest it derives from the Catalan language, others that it comes from the caupone, the sailors' taverns.[3] The dishes described by Wright would suggest that in the past the Sicilian dish was similar to the Genoese capponata.

See also[edit]

References[edit]

  1. ^ Gangi, Roberta (2006). "Caponata". Best of Sicily Magazine. Retrieved 2008-05-26. 
  2. ^ Phillips, Kyle. "Caponata alla Siciliana-The Baroness of Carni's Caponata". Retrieved 2008-08-27. 
  3. ^ Wright, Clifford A. (2008). "A History of the Sicilian Caponata". Retrieved 2008-05-26. 

External links[edit]