The dish consists of soft aubergines with Sicilian capers and oregano scented olives, stewed with a light base of onion, celery and cherry tomatoes. Caponata has about 40 variations only in Sicily and is widespread throughout the Mediterranean. Its origins date back to a remote past, as suggested by the meaning of the word caponata, which derives from the Greek "captos", (cut), and refers to the cutting of the vegetables used to make it. It is proposed as an appetizer, side dish or also as a single dish, accompanied by bread.
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A great dish, fresh, light and delicious. Better than the one I ate in Palermo!