Recently posted on the Wall Street Journal “Caponata Three Ways: Deliciously Different Takes on a Classic Recipe”. Here’s an excerpt (the full article can be found on the WSJ HERE):
Ask three Sicilians what goes into caponata, their island’s beloved eggplant dish, and you’ll get three different answers. These recipes show just how versatile this summertime classic can be.
SICILY IS ONE of those Mediterranean places I return to as often as I can and dream about when I cannot. The heart-shaped island, strategically situated between Europe and Africa, is the largest and most central in the whole blue Middle Sea. It’s been fought over for millennia, and every conqueror has left a mark on the landscape, the culture and especially the cuisine. Nowhere is that more evident than in the dish called caponata—or capunatina, as Sicilians themselves say, using an affectionate diminutive as if speaking of a favorite child.
FULL ARTICLE ON THE WALL STREET JOURNAL HERE