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Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. [1] Variants may add carrots, bell peppers, potatoes, pine nuts, and raisins. [2]
Eggplant Caponata. This tangy Italian dish is filled with tender veggies, salty capers, and sweet golden raisins. It's a unique spread for toasted crostini, but it can also be spooned over grilled ...
Caponata is a Sicilian eggplant relish made from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course.
Caponata – a Sicilian aubergine (eggplant) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce [7] Sicilian orange salad (insalata di arance) – a typical salad dish of Sicilian and Spanish cuisine which uses oranges as its main ...
Skillet Flatbread Caponata Pizza by Mary McCartney. This is a super speedy, perfect pizza using easy homemade flatbread. It's piled high with quick, Italian-inspired caponata and other glorious ...
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Fried aubergine Karnıyarık is a Turkish dish consisting of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, parsley and ground meat. Rollatini is an Italian -style dish usually made with thin slices of eggplant that are dusted in wheat flour or lightly breaded , covered with ricotta and often other ...
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