But few know that actually this dish includes fish in the traditional recipe, in fact, it is presumed that the name “caponata” derives from “capone”, which in Sicilian dialect indicates Lampuga (the Mahi-mahi); a prized fish that was served with sweet and sour sauce on the tables of the aristocrats.
The peasants, unable to afford such an expensive dish, would have replaced the prized fish with the scraps of the catch, giving texture to the dish with the pieces of fried eggplant and adding the sweet and sour flavor with the other vegetables seasoned with sugar and vinegar.
The prevailing version for Sicilian tradition has then confirmed to be the vegetarian one, with a regional cookbook counting up to 37 variants: In Palermo, for example, the eggplants are cut into equal pieces and the olives left whole and crushed. In Trapani, in the past, they added the less prized parts of tuna, and today a few sliced almonds remain indispensable. In Catania they also add peppers, in Agrigento, when in season, they add artichokes.
We can say that the Caponata is a popular dish with illustrious past, which today inspires many chefs who, in an original way, want to enhance the traditional flavor.
In almost all restaurants in Sicily, you will find either the classic caponata, or some gourmet version or some creative interpretations … but if you want to taste the original recipe with fish (in this case with tuna) go to Lipari at L’Osteria San Bartolo and you will have a sublime journey into popular tradition tasting their delicious version of caponata accompanied, why not? with a nice glass of Sicilian wine, of course.
Enjoy your meal!
