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Caponata, 280 g

One of the most iconic Sicilian dishes, where eggplant is the queen among peppers, green olives, onions, sultanas and pine nuts, caponata has a delicate sweet-and-sour flavour and is perfect as appetizers and side dish. Caponata is a must have in any pantry.






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Caponata, like much of the island’s gastronomy, boasts a complex and millenary history. Its name, Caponata, could derive from the ancient Greek – CaptosCapto that means cut, to indicate the Greek way of cutting vegetables into pieces of more or less the same size.
There is no doubt that its origin and its variants are linked to the different dominations that have been present in Sicily over the centuries and that have left their gastronomic imprint: Greeks, Arabs, Romans, French, Spanish

Our version of caponata is a family recipe handed down from generation to generation. Its roots are in the area of Catania, therefore with the addition of raisins and pine nuts.
In Sicily there are about 37 variants of caponata but, it is also widespread throughout the Mediterranean Sea, generally used as a side dish or appetizer

Ideal as an appetizer or side dish, we recommend adding freshly cut basil before serving it on a fresh and lightly toasted crouton.

It can be a single dish combined with pieces of freshly seared tuna or swordfish. You can also combine it with our mackerel fillets or mackerel pate.

Caponata with tuna
Caponata with sword fish

Toasted bread croutons with mackerel pate and caponata

Eggplants, peppers, celery, capers, Nocellara Etnea green olives , onion, tomato puree, sultanas, pine nuts, extra virgin olive oil, vinegar, sugar, tomato extract.

Energy 686KJ – 165 kcal
Total fat 12 g of which satured fat 2 g
Total carbohydrates 10 g of which sugars 8,7 g
Dietary fiber 3,5 g
Proteins 2,6 g
Sodium 0,72 g

Store in a cool, dry place at a temperature of around 10°. Once opened, cover with oil, keep in the fridge and consume within 4/5 days.

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