The Eggplant Caponata is produced by the Benedictine monks of the Monastery of Santa Scolastica in Subiaco
Made up of eggplant, onion, celery, capers and olives. Suitable for a tasty side dish or to enrich bruschetta and canapes.
Handcrafted monastic product, simple and genuine.
Ingredients: eggplant (120g x 100g), onion 18.3%, celery 8% *, capers 3%, olives 3%, extra virgin olive oil, wine vinegar, cane sugar, sunflower oil (* allergen). Once opened, it is advisable to cover with a thin layer of oil, keep in the fridge and use within 5 days.