In this classic Italian dish, vegetables are slowly stewed together to bring out the flavor of each ingredient to its fullest. Salt is added in stages, as described in Basic Techniques, which helps bring out the flavor of each vegetable. Caponatina can be served as a side dish, an appetizer, or on toasted canapés as an hors d’oeuvre.
This dish can be made 1 to 2 days ahead and refrigerated. Remove from the refrigerator 1 to 2 hours before serving to bring the vegetables to room temperature.
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