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Its speciality is that it is served cold. As with other dishes according to the Trapani tradition, it provides for a sweet note in its preparation, in the form of sugar (and in some versions also by using raisins). The main ingredient is a fried aubergine, seasoned with olives, capers, celery, pine nuts and tomato sauce. Some vinegar completes the bitter-sweet mix which is most pleasant to the palate.


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