Where the aubergine stew originated!
We’ve been wanting to make a spicy aubergine stew a.k.a Caponata since we have visited Civitavecchia a few years back when we used to work on a cruise ship. Italy is the place where the Italian cuisine has been introduced to us and we haven’t been disappointed since! Caponata is a traditional Sicilian aubergine stew made from cooked vegetables, where the main ingredient is the chopped fried aubergine.
How to make a good aubergine stew stand out!
Local variation of the ingredients with some versions adding olives, carrots, green bell peppers and others adding potatoes, pine nuts or even raisins. As a result, today’s caponata, comes as a side dish for fish and sometimes as a starter. However we thought this recipe deserves a better place at the table as a main course!
For this reason we also wanted to go back to our roots adding a popular bread replacement to serve with, from when we where kids… Polenta, ohh memories! Also an Italian dish from central Italy, made from boiled cornmeal – anyway back then we did not know polenta was originally from Italy, for us was known as ”mamaliga”. Seems like yesterday…I remember our granny making polenta for lunch or dinner as side-dish, however as kids sometimes we sprinkled sugar on, and eat as dessert too! Yum …
Indeed this recipe is a journey down to memory lane and always brings joy and enthusiasm when cooking it!
If this aubergine stew recipe makes it to your table please post a picture on Instagram. Tag @freshly_vegans with the hashtag #foodfv. We would love to see how it turned out for you!
Happy cooking!
You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.
LOVE WHAT YOU DO. DO WHAT YOU LOVE
aubergine stew 
aubergine stew ingredients
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To me one seems a very good recipe, at least both from the description and as it looks, I hope we can do it soon! Thanks for receipe.