This Caponata with Bramley Apples is a quintessentially Sicilian veggie dish of aubergines, tomatoes, raisins, capers and pine nuts, served on toasted ciabatta or bruschetta.
Caponata is a Sicilian dish consisting of chopped fried aubergine and other vegetables seasoned with olive oil, tomato sauce, and celery augmented with tangy olives and capers.
Numerous local variants exist by adding carrots, bell peppers, potatoes, pine nuts, and/or raisins – after all, “there are as many recipes as there are cooks in Sicily”.
Serve the caponata at room temperature on toasted ciabatta or sourdough bruschetta with anchovies or Parmesan.