About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
400 g eggplant
100 ml Carapelli Exta Virgin olive oil
1 small onion, finely chopped
1 small stick of celery, diced
225 g tomatoes, finely chopped
12 Barnier Black Olives nicoise style
1 tbsp Ponti capers in Salt
1 tbsp sugar
2 tbsp Beaufor white wine vinegar
Kotanyi salt and black pepper
1. Wash the eggplants and cut into 1cm pieces.
2. Place in a colander and sprinkle with salt.
3. Cover the eggplants and put something heavy on top.
4. Leave for 1 hour until they release their bitter juices.
5. Dry with a dish towel or absorbent paper.
6. In a frying-pan, heat a little of the olive oil and gently fry the onion.
7. When it starts to turn golden, add the celery and the tomatoes.
8. Simmer gently until a little of the liquid has been reduced.
9. Add the olives, capers, sugar, vinegar and a pinch of ground black pepper and cook gently.
10. In another frying-pan, heat the rest of the oil and cook the eggplants until soft.
11. Mix with the other ingredients and season lightly with salt.
12. Cook for a few more minutes and then leave to rest.
13. When the caponata has cooled down, adjust the sweet and sour souce as required by adding more sugar or vinegar.
Tips:
Caponata is a Sicilian specialty, a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, and capers in a sweet and sour sauce. There are many local variations of the ingredients adding carrots and green bell peppers, potatoes, or pine nuts and raisins. There is even a version that adds octopus, while an aristocratic recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. Caponata should be served at room temperature, but it is also good cold and tastes even better if left overnight. Enjoy it on the top of your bruschetta!