caponata
caponata — 名詞
1. a cold or warm Sicilian dish of chopped aubergines (eggplant), tomatoes, olives,
卡波納塔
以茄子、番茄、橄欖油慢火燉煮的西西里前菜
a cold or warm Sicilian dish of chopped aubergines (eggplant), tomatoes, olives, and capers that are cooked slowly in olive oil until soft and sweet, often served as a starter with bread
Mei ordered a plate of caponata with crusty bread at the new Italian café near her office.
Mei 在辦公室附近新開的義大利小餐館點了一盤卡波納塔和脆皮麵包。
collocation: a plate of caponata
Diego served the caponata cold on a bed of lettuce, just like his Sicilian grandmother used to do.
Diego 把卡波納塔冷藏在生菜葉上，就像他的西西里祖母以前做的那樣。
served cold — typical serving temperature for caponata
Sofia found that the caponata tasted even better the next day after the flavours had time to blend together.
Sofia 發現卡波納塔在各種風味融合後，隔天品嚐起來更加美味。
The cooking instructor showed the class how to make caponata with aubergines, tomatoes, olives, and a splash of vinegar.
烹飪老師向學員示範如何用茄子、番茄、橄欖和少許醋來製作卡波納塔。
At the Italian market, Fatima bought a jar of homemade caponata to eat with crackers for a quick lunch.
Fatima 在義大利市場買了一罐自製卡波納塔，搭配餅乾當作快速午餐。
- ratatouille
a similar French vegetable stew from Provence, eaten hot, and typically includes courgettes (zucchini) and bell peppers, which caponata does not
- peperonata
an Italian stew made mainly from bell peppers, tomatoes, and onions, without aubergines (eggplant) or capers
用法筆記
Often served at room temperature or cold, unlike many cooked vegetable dishes that are eaten hot. The flavour improves after resting for a few hours or overnight.