Eggplant caponata, F.lli Contorni, various formats

Description

Caponatina, so called because of the small container in which it was packaged, is a caponata whose main ingredients come from cultivations of native Sicilian cultivars such as: – Eggplant cultivar: Violetta di Palermo, – Tomato cultivar: Rosso primaticcio di Palermo, – Olive cultivar: Nocellara del Belice, – Capers from Pantelleria, – Nocellara del Belice extra virgin olive oil. Furthermore, the small cut of the vegetables makes their taste even tastier. Since 1916 we have been custodians of the Cavaliere Contorno recipe which, due to the dosage of the ingredients, makes its flavor unique. Pieces of aubergine fried in a fine mixture of olive oil, sunflower seed oil and seasoned with a tomato-based sauce, pieces of celery, sautéed onion, sugar, pitted olives, vinegar, capers, salt.

Ingredients
Aubergines (min. 40%), tomato, celery (18%), onion, vegetable oil, olive oil, sugar, olives, wine vinegar, capers, salt.

Formats
140g, 200g, 540g, 1kg, 2kg jar