Caponata

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Published 1989

About

Caponata is an Italian ratatouille with very similar ingredients—basically tomato, eggplant, onion, garlic, black and green olives, red peppers, and artichoke hearts. Traditionally, each vegetable is cooked separately in olive oil to its optimum point, seasoned with herbs, and then combined with the others. We’ve broken tradition in The New Basics and melded the ingredients from the start. We think it’s tastier than ever!

Caponata can be served warm or at room temperature (never cold, for the flavors won’t be at their best). In Italy it is often served as part of an antipasto platter, but we don’t like to limit it. Begin by using it as a bed for slivered sausages or poached eggs for a first course; or serve it with crusty bread, a green salad, and olives for lunch. Let your imagination soar.

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