To make a Caponata Catanese you will need:
Mountains of eggplants, peppers, celery, onion, capers and green olives…..a few red tomatoes, pine nuts, basil and the characteristic caramelized sugar and vinegar to deglaze the pan that makes the agro – dolce sauce.
Two days before Christmas and the caponata needs to be made so that the flavours mellow.
In a couple of days it will be perfect!
Ready for more fresh basil and pine-nuts and ready to be presented to guests. The first lot will be on Christmas eve – it will be served as the antipasto without any other food, just a little, good quality, fresh bread for those who wish to mop up the juices.
For other caponate (plural) recipes see:
Caponata (General Information and Recipe for Caponata di Patate – potatoes)
Caponata Siciliana (Catanese – Caponata As Made in Catania). This one contains peppers (capsicums).
FENNEL CAPONATA (Sicilian sweet and sour method for vegetables)
CAPONATA DI NATALE (Christmas, winter caponata made with celery, almonds and sultanas)