BIO SICILIAN CAPONATA GR. 190
The "caponata" in ancient times indicated the breading that women gave to their fishermen husbands of the capone, the Sicilian name of Lampuga, a fish of the tuna family, sought after for its fine meats and which was served with the sweet and sour sauce of caponata.
But as the poor could not afford fish, they replaced it with eggplants.
The Sicilian Caponata of Eggplant is a product based on tomato sauce and artichokes, ideal for making delicious appetizers and garnishing main courses.