(Eggplant and pepper caponata)
Eggplant (23%), Peeled tomato, Peppers (11%), Celery, Onion, Pitted green olives, Capers, Extra virgin olive oil, Garlic, Red wine vinegar, Sugar, Salt, Pepper, Sunflower oil.
Sterile glass jars, with metal screw lid
ORIGIN OF PRODUCTS
· Eggplant, Peppers, Celery, Onion: Italy (Sicily)
· Extra virgin olive oil, Sunflower oil, Pitted green olives, Vinegar, Capers, Garlic, Salt: Italy (Sicily)
· Peeled tomato, Sugar, Pepper: Italy (Sicily)
24 months from the date of manufacture
Typical appetizer of Sicilian tables or side dish for second courses.
Wash all the vegetables thoroughly, the eggplants are cut into cubes without removing the peel and left for a few hours to soak with water and salt. Drained and dried, the aubergines are fried in a pan with plenty of sunflower oil so as to cover them, while in another pot a sauté is made with thinly sliced onion, with garlic, with celery into small pieces and, after a few minutes of cooking, the peppers cut into fillets or squares are added. In another steel pot the peeled tomato is cooked with capers, olives and a pinch of pepper, after which the two sautéed and a little extra-virgin olive oil are added to it. Everything is cooked for about 15 minutes and almost at the end of cooking, to fix the sweet and sour, a little red wine vinegar and sugar are put there.