Bottega caponata from Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food by Frank Stitt and Katherine Cobbs

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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

  • nicolepellegrini on August 31, 2015

    This is fussy to prepare, cooking the vegetables separately and in stages that take a fair amount of time. However, the results I'd say are worth it. Probably the best caponata I've had and even better the next day after having some time to marinate. Be sure to cut the vegetables large as directed so they keep some crunchy texture. I cooked everything in the same cast iron skillet and used fresh summer tomatoes instead of canned. Will probably make this for my holiday party spread this year.

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