Widespread on the island only in the modern era, since the nineteenth century, the caper is a typical shrub of luxurious Mediterranean flora: on average 30-50 cm high, this plant has very showy flowers whose delicate white and pink colors are delicate violet hues.
When each collection are thus coming on plant flower buds of different sizes, but because of the production scalarity farmers are forced to return on the same plants every 8-10 days, according to the climate, and of course providing of collecting capers present on the plants, with a laborious work, both because of the slope location that for the heat of summer. From this unique specialties of the Made in Italy it is born a tasty variation of a typical recipe of Southern Italy, now appreciated all over the world. Italian Traditions will show you how to prepare the perfect caponata pantesca.
Extra virgin olive oil
50 g capers in salt from Pantelleria
4 tablespoons tomato sauce
2 stalks of celery
Brush with olive oil the bottom of a pan and place on fire. Add the sliced onion subtly, the sauce, the celery sticks, olives and capers. Cook them for about ten minutes and then add the eggplant cut into cubes. Eggplants can be fried to taste. Add salt and half a tablespoon of sugar and a tablespoon of vinegar and allow to simmer for a few minutes before serving.