Crunchy caponata (Caponata croccante) from Sicily: The Cookbook: Recipes Rooted in Traditions (page 135) by Melissa Muller

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic chickpea fritters (Panelle / Panedde)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute currants for golden raisins.

  • nicolepellegrini on July 11, 2020

    I always forget how much work goes into preparing a proper caponata until I get started on making one. This recipe in particular was quite a bit of work as it required a lot of "sub-recipes" to be prepared first (agrodolce, garlic paste, semi-dried tomatoes...I "cheated" on the last and used some store-bought sundried tomatoes). It was good but not sure it was good enough to merit all the preparation, not my favorite caponata recipe to date.

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