Caponata is a conventional Sicilian dish that is primarily made from eggplant—type of an Italian model of French ratatouille. Served as a aspect dish in some instances or as a type of condiment in others, it’s evocative of quintessential Mediterranean cooking. The highlights are, in fact, the contemporary greens, however there’s additionally olive oil, garlic, balsamic, olives, and capers.
This model of caponata comes from the kitchen of Ellen Ecker Ogden, who co-founded The Cook dinner’s Backyard seed catalog, authored six books on kitchen backyard design, and attended cooking college in Italy and Eire. The recipe is featured in her new ebook The New Heirloom Garden. “A condiment made with eggplant and different summer time greens, this recipe makes a big portion,” she explains, “any additional might be saved in a sealed container within the fridge for as much as 10 days.”