Tuesday, August 30, 2016




David, 30 Aug 03:11 AM

Caponata recipeI used to have a hard time with certain cooked vegetable salads, such as ratatouille, even though people have insisted that I would like their version. Which I’ve always found odd, because if someone told me they didn’t like chocolate (I know – horrors!), I would not try to sell them on a brownie or chocolate cake. Ratatouille always tastes like a lot of stewed vegetable all mixed up, and never seemed to capture the distinctness of each of the ingredients like the caponata I had in Sicily, that changed my mind about cooked vegetable salads.
Eggplant for Caponata recipe

Caponata is the cornerstone of Sicilian cuisine, according to Fabrizia Lanza, who was born in Sicily and returned to her family’s agricultural estate to teach cooking classes there. I got to visit a few years back and still remember it as one of the best weeks I’ve spent in, well…years. During the week, she made caponata, and served it on a big platter in her courtyard. From the first bite, I was hooked.
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