1:01in productionCh. 1 · What the dish is and where it came from/ 1:01 · ceiling 15 min
Dishes
Caponata
A Sicilian vegetable dish of fried eggplant and other vegetables in sweet-and-sour agrodolce sauce.
Caponata is a Sicilian dish of chopped, fried eggplant and other vegetables seasoned with olive oil, tomato sauce, celery, olives, and capers in an agrodolce (sweet and sour) sauce.
Caponata is a Sicilian dish of chopped, fried eggplant and other vegetables seasoned with olive oil, tomato sauce, celery, olives, and capers in an agrodolce (sweet and sour) sauce.
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How it works, in terms someone would actually use
It is made by chopping and frying eggplant and other vegetables, then seasoning them with olive oil, tomato sauce, celery, olives, and capers in an agrodolce sauce.
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What it gets right
It gets right a balance of savory, briny, and sweet-sour flavors through olives, capers, and agrodolce.
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What it does not
It does not always fit a strict vegetable-stew definition: some versions include octopus, lobster, swordfish, or dried tuna roe.
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What it changed
Variants add carrots, bell peppers, potatoes, pine nuts, and raisins.
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Who it is for, and who it is not
It is for people who enjoy cooked vegetable dishes with bold, contrasting flavors.
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Is it worth your time
It is worth your time if you like agrodolce-seasoned vegetable dishes with Mediterranean ingredients.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a balance of savory, briny, and sweet-sour flavors through olives, capers, and agrodolce. Its base of fried eggplant and vegetables makes it substantial yet vegetable-forward.
What does not
It does not always fit a strict vegetable-stew definition: some versions include octopus, lobster, swordfish, or dried tuna roe.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Caponata is a Sicilian dish of chopped, fried eggplant and other vegetables seasoned with olive oil, tomato sauce, celery, olives, and capers in an agrodolce (sweet and sour) sauce.
How it works, in terms someone would actually use
It is made by chopping and frying eggplant and other vegetables, then seasoning them with olive oil, tomato sauce, celery, olives, and capers in an agrodolce sauce.
What it gets right
It gets right a balance of savory, briny, and sweet-sour flavors through olives, capers, and agrodolce. Its base of fried eggplant and vegetables makes it substantial yet vegetable-forward.
What it does not
It does not always fit a strict vegetable-stew definition: some versions include octopus, lobster, swordfish, or dried tuna roe.
What it changed
Variants add carrots, bell peppers, potatoes, pine nuts, and raisins.
Who it is for, and who it is not
It is for people who enjoy cooked vegetable dishes with bold, contrasting flavors. It is not exclusively for vegetarians due to seafood variants.
Is it worth your time
It is worth your time if you like agrodolce-seasoned vegetable dishes with Mediterranean ingredients.