Capunatina
Instructions
IE: caponatina.
Cut into sticks or dice the aubergines, with their dark, Peel and put them in a sieve for an hour with salt to lose their bitter water.
Cut the peppers into large flakes, remove seeds and put them in a pan cold with chopped tomatoes and a cleansing, eggplants, garlic, basil, pieces of caciocavallo of Ragusa, spicy salt and pepper.
Drizzle with abundant oil.
Send in the oven pan: half-cooked mix with the wooden spatula and sprinkle with half a glass of dry white wine.
Arrived from India in 1600, the Eggplant (known as Petronciana) is perhaps the last vegetable that has been transplanted in Sicily: but how far did since it was believed that he was poisoned! Suffered the same fate of tomato, but the most comprehensive restoration has not been slow to come.
If this is the King, the other is definitely the Queen of summer popular Sicilian cuisine.
Ingredients and dosing for 4 persons
- 400 g of eggplant
- 300 g of tomato
- 4 large yellow and red peppers
- 100 g of cheese caciocavallo ragusano into pieces
- == 1 large onion
- 2 cloves garlic peeled and shredded
- 1/2 cup of white wine
- Olive oil
- Salt
- Pepper