Caponata di Verdure

We have come to think of caponata as a Sicilian eggplant stew with celery, onions, tomatoes, capers, and pine nuts, usually served in an antipasto assortment. Doing some research on Sicilian food, I ran across a dish called caponata di verdure, which was described as a combination of cooked vegetables, such as cauliflower, celery, spinach, curly endive, chicory, spinach, and cardoons, dressed with olive oil and red wine vinegar, garnished with lemon slices, capers, strips of anchovy,