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caponata

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The answer CAPONATA has 1 possible clue(s) in existing crosswords.

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The word CAPONATA is VALID in some board games. Check CAPONATA in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of caponata in various dictionaries:

A seasoned mixture of eggplant and other vegetables served as an appetizer.

noun - a relish made with eggplant

CAPONATA - Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and cel...

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Possible Crossword Clues
Sicilian dish usually including aubergines, celery, onions, capers, raisins and vinegar

Last Seen in these Crosswords & Puzzles
Dec 9 2018 The Times - Specialist

Possible Dictionary Clues
A dish of eggplant and other vegetables, pine nuts, and anchovies, cooked in olive oil and served at room temperature, often as an appetizer.
A dish of aubergines, olives, and onions seasoned with herbs, served as an appetizer.

Caponata description
Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) 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.Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. * There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad. * Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course. * A similar Neapolitan dish is called cianfotta. The dish is also popular in Tunisian cuisine.

Caponata description

Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) 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.Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins.
* There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.
* Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course.
* A similar Neapolitan dish is called cianfotta. The dish is also popular in Tunisian cuisine.

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