| 释义 |
caponata, n.
Brit. |ˌkapəˈnɑːtə|, U.S. |ˌkɑpəˈnɑdə|
[‹ Italian caponata (apparently earliest in 18th cent. as capunata (1759 or earlier); also as capponata) > n.) + -ata -ade suffix. Perhaps compare Spanish capón de galera (1729), Italian cappone de galera alla siciliana (1790 or earlier), lit. ‘(Sicilian style) galley capon’, denoting a kind of gazpacho made with ship's biscuit, oil, vinegar, garlic, olives, etc.]
A Sicilian dish similar to ratatouille, typically consisting of aubergines, olives, onions, anchovies, and herbs in a tomato sauce, and served cold as an accompaniment or starter.
1931N.Y. Times 3 Oct. 2 Mrs. Casanova..won first prize for a dish called caponata, an eggplant entrée. 1950L. Volpicella At Table in Italy 79 Caponata, chopped egg-plant, cooked in an open pan with a sauce of tomatoes, onion and mixed herbs. 1997Details Feb. 129/3 The roasted peppers would be great. People would enjoy that... And caponata—then you'd really be on to something. 2004Independent 18 Sept. (Mag.) 55/5 The legendary Italian-meets-Welsh restaurant..is back on track with dishes like Welsh lamb with caponata. |