Preparation info

  • Feeds


    • Difficulty


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Caponata began in the caupona, a special osteria in southern Italy serving cooked vegetables. History has it that sailors bought the vegetables while in port, then ate them flavoured with vinegar and sugar when at sea. The sweet-and-sour vegetable stew that evolved is lovely on its own, piled on garlicky toast, or served with grilled octopus or tuna.