Aubergine Caponata Recipe. caponata is a traditional sicilian dish that has been enjoyed for centuries. caponata is basically fried egg plant (aubergine) in a sweet and sour (agrodolce) sauce. At room temperature, it’s wonderful as part of an antipasti spread or as a side dish with simply roasted or grilled chicken, pork, or fish when served warm. The sauce is made from a huge variety of other condiments and vegetables which vary, as you would expect, according where the recipe is made. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish. this eggplant caponata recipe is a delicious take on the sweet and sour sicilian appetizer. eggplant caponata is a traditional italian condiment of eggplant, tomatoes, and other vegetables and seasonings. making caponata is a bit of a process but reaps such a reward. Serve on crostini with fresh basil. Leftovers taste great on a sandwich the next day. manuela zangara's shares her.
from www.greatitalianchefs.com
caponata is basically fried egg plant (aubergine) in a sweet and sour (agrodolce) sauce. making caponata is a bit of a process but reaps such a reward. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish. The sauce is made from a huge variety of other condiments and vegetables which vary, as you would expect, according where the recipe is made. eggplant caponata is a traditional italian condiment of eggplant, tomatoes, and other vegetables and seasonings. Leftovers taste great on a sandwich the next day. caponata is a traditional sicilian dish that has been enjoyed for centuries. this eggplant caponata recipe is a delicious take on the sweet and sour sicilian appetizer. Serve on crostini with fresh basil. At room temperature, it’s wonderful as part of an antipasti spread or as a side dish with simply roasted or grilled chicken, pork, or fish when served warm.
Aubergine Caponata Recipe Great Italian Chefs
Aubergine Caponata Recipe caponata is basically fried egg plant (aubergine) in a sweet and sour (agrodolce) sauce. this eggplant caponata recipe is a delicious take on the sweet and sour sicilian appetizer. Serve on crostini with fresh basil. At room temperature, it’s wonderful as part of an antipasti spread or as a side dish with simply roasted or grilled chicken, pork, or fish when served warm. Leftovers taste great on a sandwich the next day. manuela zangara's shares her. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish. caponata is basically fried egg plant (aubergine) in a sweet and sour (agrodolce) sauce. caponata is a traditional sicilian dish that has been enjoyed for centuries. The sauce is made from a huge variety of other condiments and vegetables which vary, as you would expect, according where the recipe is made. eggplant caponata is a traditional italian condiment of eggplant, tomatoes, and other vegetables and seasonings. making caponata is a bit of a process but reaps such a reward.
