With its sweet and sour “agrodolce” sauce cloaking a medley of olive-oil-fried aubergine, assorted veg and piquant olives and capers, Caponata is a halfway house between English chutney and Turkish “Zeytinyağlı Sebze”; olive oil poached vegetable mezzes.
I like to use it as a vehicle for late Autumn scavengings of markets and lucky gifts from friends with gardens and no two batches are ever the same! I like to think Sicily, its homeland, approves of this opportunistic make-do approach.
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