After a meet up with fellow bloggers Natalie from anamericaninrome.com and Marina from rinaz.net we tried out a local bar in the Monti quarter for some prosecco and 'Caponata'.
Ever since trying it i've been itching to try and make it. It's a traditional Sicilian dish, served best cold with some bread and is a kind of sweet and sour mix of vegetables.
I got the recipe from 'Laura in the kitchen' who ironically enough is an american with origins from Naples.
The main base is 'Melanzane' (eggplant, aubergine) which in the preperation you have to add tonnes of salt to so you extract as much moisture as possible. It's a fairly easy recipe to follow, it's just the wait time of 1hr for the melanzane to bleed all it's water that can be a yawn.
A little peeved that i didn't add enough melanzane (eggplant) and that mine doesn't look as 'red' in colour as hers but it's tasty enough!
And Alessio eyes have popped out at the thought of some sicillian cooking happening in the house!