Caponata is a quintessential recipe for the Fall
season. A Sicilian dish, caponata is
somewhat Italy’s version of French ratatouille.
Think autumn’s prime veggies:
eggplant, red and green bell peppers, and onions. Then add one of Sicily’s most famous culinary
items, capers, along with another Sicilian hallmark, olives. Magic.
Caponata, however, is one of those delicious dishes
where the sum exceeds the parts. Not
only is the mélange of ingredients a marriage made in heaven, but the sauce is
transformative as well. Known as an
agro-dolce (sour-sweet), it has elements of sweet (from raisins, tomatoes and a
little sugar), as well as sour notes (brined capers and olives along with red
wine vinegar), to perfectly balance this holy union.
This outrageously divine dish can be used as an entrée
for vegetarians, or is often combined in Sicily with swordfish to create a complete
meal. It’s also a magnifico side dish with items such as roasted chicken or grilled lamb. Leftovers can be easily repurposed as a
delectable pasta dish.
This recipe is from the Weezie Mott Cooking School in
the Bay Area from 35 years ago. Weezie
and I taught together at the university and she is still teaching cooking
classes in her 90’s from her home in Alameda.
Her rendition is one of my
favorites. A tip? Make sure to cook the recipe at least one day
before serving (actually, I find the flavors are at their prime after two or
three days).
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