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 for caponata.
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 recipes see:
Caponata Siciliana (Catanese – Caponata As Made in Catania). This one contains peppers (capsicums).