Share Caponata During Sicily On Long Island

We’ll start our Sicily on Long Island luncheon on Sunday with caponata. Caponata is a traditional starter or side featuring Sicily’s sweet and sour flavors known as agrodolce. Usually with an eggplant base, it’s a combination of tomatoes, celery, capers, olives, onions, raisins, pine nuts (this one has some peppers), vinegar, and sugar… And oh,…

Sour and Sweet

Caponata, pictured, is to Sicilians as salsa is to Mexicans: you’ll find it on almost every table. It is a cornerstone of Sicilian cuisine, and its agrodolce flavor is a reflection of life in Sicily – – sour and sweet at once. No two caponata recipes are the same. This one, probably the most traditional,…

Eggplant, which is now at peak season, is to Sicilians what potatoes are to the Irish. It’s a culinary staple. Caponata, pictured here, is the ultimate use of eggplant. It’s a relish that can be made many different ways, depending on the cook’s preferences. This one pictured is from Don Ciccio trattoria in Bagheria. #sicily…