There eggplant it is undoubtedly the main ingredient of this exquisite Sicilian recipe, and yet, the legend about caponata tells that its place was originally occupied by the “precious” dolphin fish, also known as capone fish. The aubergine came as a replacement for a “social” need, i.e. to give even the less wealthy class the opportunity to enjoy the dish, which would otherwise be excessively expensive.
Advice
If you want to reduce the bitter taste of the aubergine and want it to release its vegetation liquid, cut the aubergines into slices, sprinkle each slice with salt and arrange them, one on top of the other, in a colander. Cover them with a tray, add a weight on top to keep them well pressed, and leave them for at least 2 hours. Then proceed according to the recipe.
