Sicilian Caponata

Sicilian Caponata


  • the same amount of eggplant, zucchini and red peppers
  • pine nuts, but for those in restriction almonds
  • Balsamic vinegar, those in restriction umeboshi vinegar or just lemon juice
  • salt, pepper
  • fresh oregano


Cut vegetables into cubes of the same size. Fry each separately on very little oil, I always first bake the eggplant, then zucchini and peppers in the end. Mix well and let it cool down. Then add salt and pepper to taste, and balsamic vinegar. Or umeboshi or lemon. Original caponata is made with a mixture of vinegar and sugar, so balsamic is necessary to give it a sweet-sour note. Add pine nuts or almonds. And put it in the fridge. It is best to consume the day after, well cooled. Serve with chicken marinated in lemon juice, olive oil and oregano and baked on dry pan.

Sicilian Caponata

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