Fig and fennel caponata from Barefoot Contessa Foolproof: Recipes You Can Trust (page 75) by Ina Garten

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Notes about this recipe

  • julesamomof2 on October 02, 2025

    This recipe made a LOT of caponata. While fine, I did end up throwing up most of it away. Wouldn't make again.

  • Pamsy on June 05, 2025

    I enjoyed this as a side dish with poached salmon fillets and baby new potatoes. Loved the orange flavour and olives. Mr P thought the sherry vinegar was overpowering, although he's not overly keen on vinegar in general. You could easily halve the recipe and still have enough for 5/6 starters.

  • Kinhawaii on October 08, 2019

    Good - liked the savory yet sweet taste, but not for picky eaters. Recipe made lots, I didn't include olives. Enjoyed the leftovers on a buttered baked potato.

  • anya_sf on February 02, 2019

    I used Mission figs and pimiento-stuffed green olives because I had them on hand. Made 2 days ahead. Nice sweet-tangy flavor, but this didn't wow me. Probably won't make again.

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