Cooking caponata…

There are as many versions of caponata as there are cooks… so it’s said. The first written recipes date to the early 18th century but of course it’s one of those dishes handed down over many centuries from mother to daughter (and hopefully a few fathers and sons too). While it’s famously Sicilian, other regions like Calabria also have versions and most likely my (very rustic!) caponata will be completely different when I next cook it. This time I went with pretty much what I had on hand that would suit and baked it instead of frying (although frying creates more caramelisation and is very tasty). I’m guessing many of you will have your own delicious recipes perhaps handed down through generations, such a lovely tradition of cooking and passing on family history. xx

Ingredients (on hand!) for this version of caponata.

Chopped and tossed (in olive oil, balsamic vinegar, brown sugar, salt and lemon juice).

Baked and ready to serve (warm or cold).

Leave a comment

Filed under kitchen stories

leave a message...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s