Caponata

Icon of the Sicilian kitchen

Pride of the Sicilian table

Eggplant, onions, sweet red peppers, garlic, tomatoes,

olives, capers, the whole bathed in a sweet-and-sour agrodolce

and olive oil, extra-virgin and fresh, of course!

Come join me and Fabrizia Lanza and learn how to make this and many other great Sicilian olive oil dishes. We’ll be together at Case Vecchie, the historic cooking school on the grounds of the great Regaleali wine estate in central Sicily the last week in October. Five days and six nights in one of the most glorious spots on that glorious island–more information, registration here: http://www.annatascalanza.com/images/PDF/OliveOil-Jenkins-Ing.pdf