Sicily’s sweet-and-sour vegetable painting
Caponata is the agrodolce soul of Sicily: aubergines, celery, capers, olives, tomatoes, vinegar, sugar – simmered together into a dish that works warm or cold, as a starter or a side.
The sweet-and-sour note is Arab heritage: the Moors ruled Sicily for centuries and brought with them a love of vinegar, raisins and sugar. Caponata is not simply a recipe – it is a culinary history book.