caponata

[kap-uh-nah-tuh]

noun

1. a spread of chopped eggplant, tomatoes, onions, and capers, and sometimes pine nuts, anchovies, and olives, cooked in olive oil.

caponata

/ ˌkæpəˈnɑːtə /

noun

1. (in Sicilian cookery) a dish of fried seasoned aubergine and other vegetables, served as an appetizer

Word History and Origins

Origin of caponata¹

First recorded in 1930-35; from Italian caponata, capponata, earlier Sicilian dialect capunata “sailor's salad of stale bread or hardtack soaked with oil, vinegar, and minced vegetables,” from Italian cappone, capon (from Latin cāpō-, stem of cāpō “castrated cock”) + -ata (from Latin -āta ); capon ( def. ), -ade ¹

Word History and Origins

Origin of caponata¹

Italian

Example Sentences

They turn roasted eggplant into caponata with a version of it dressed up with alliums, raisins and herbs.

From Washington Times

Dine-in: Selections from the four-course Thanksgiving dinner at Michael Mina’s modern steakhouse will include tuna tartare, Honeycrisp apple salad, roasted heritage turkey, miso-broiled sea bass, salt-baked prime rib, roasted Brussels sprouts and butternut squash caponata.

From Seattle Times

I'll never forget my first tastes of squid tartare and caponata packed with eggplant, tomatoes and capers in vinegary, sweet sauce — when I realized I'd found my kindred cooking spirit.

From Salon

Of course, any travel deal, especially one for Sicily, which is known for its ancient ruins, silky beaches, caponata and Marsala wine, is worth some effort.

From Washington Post

Divvy up toppings for everyone to pile on slices of toasted rye, such as smoked fish, dill and horseradish mayo; seared steak and arugula; caponata and feta; or blue cheese, pear and a drizzle of honey.

From Salon