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Caponata
David, 30 Aug 03:11 AM
 I 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.
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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