Usually served as an appetizer or side dish, both hot and at room temperature, mixed vegetable caponata can become a finger food if paired with bread croutons or if served in small glasses and is also perfect for seasoning pasta!
The mixed vegetable caponata from Fonderie Ozanam that I propose to you is produced taking care of the urban environment and applying dynamics of circular economy and contrast to waste.
A mystery surrounds the origins of the name of this dish. The most plausible hypotheses are three. First, that it derives from the Greek “capto” meaning cut, as all the ingredients are cut into pieces. The second hypothesis is that the name derives from the Latin “caupona”, meaning tavern, that is, the meeting place where sailors went to eat a piece of toasted bread seasoned with garlic, oil, olives, capers. The third and most likely hypothesis is that the name derives from the term “capone” (in Italian lampuga), a fish present in the Mediterranean Sea, which was served sweet and sour at aristocratic lunches; later, in Sicily, the lampuga was replaced with the aubergine to allow even the less wealthy classes to taste this dish.
Fonderie Ozanam is a social cooperative in Turin that has been operating in the catering sector for years, welcoming people with disabilities, migrants, ex-prisoners, young and old people in situations of social hardship and women victims of violence into their laboratories. The mixed vegetable caponata is available in a 314g glass jar.

INGREDIENTS: eggplant, tomato, celery, olives, capers, wine vinegar, basil, sugar, salt, extra virgin olive oil. Allergens: celery.  

SHELF-LIFE: closed: 12 months store in a dry place away from light at room temperature , opened: after opening store in the fridge for up to 10 days .

Country of production: Italy