{"id":149303,"date":"2025-03-22T07:51:06","date_gmt":"2025-03-22T07:51:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/caponata-phils-home-kitchen\/"},"modified":"2025-03-22T07:51:06","modified_gmt":"2025-03-22T07:51:06","slug":"caponata-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=149303","title":{"rendered":"Caponata \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


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This is a seriously wonderful Mediterranean dish of vegetables coated in a tangy tomato sauce.<\/p>\n

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Caponata uses delicious ingredients such as aubergines, celery, red onions, courgettes, olives and capers that are fried before getting coated in a slightly sour and slightly sweet tomato-based sauce.<\/p>\n

I have never eaten caponata until a recent cruise, where it was served to me at the start of a meal.<\/p>\n

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At first I thought it was very much in the ratatouille camp \u2013 a dish I find hard to get excited about! \u2013 but I was so wrong!<\/p>\n<\/blockquote>\n

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\n\t\t\t\t\"Caponata,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tCaponata
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Despite the similarities, caponata is certainly not ratatouille. I found the caponata to have much more flavour, with its enticing combination of sweet, sharp and sour. The vegetables in caponata retain their texture and identity, so it is less mushy<\/em> than a ratatouille can be.<\/p>\n

From talking to the chef, there are so many different versions of caponata. This is my version of the one I tasted, using pointers from the chef as a starting point (the importance of the vinegar and capers) and a couple of attempts at home to nail it.<\/p>\n

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Is my caponata truly authentic? Probably not.<\/p>\n

Does it taste great? Absolutely yes!<\/p>\n<\/blockquote>\n

I\u2019ve since made this caponata several times. It is lovely served hot as a pasta sauce (I have even used it as a rag\u00f9 alternative for lasagne), BUT<\/strong> it really comes alive if served a day or so afterwards at room temperature, by which time the flavours will have developed even further.<\/p>\n

My absolute favourite way of eating caponata is having it spooned liberally onto crispy bread, bruschetta-style. But a bowl of it on the table, for any good bread to be dunked into is a real joy!<\/p>\n

Recipe: caponata \u2013 serves 6 as a starter<\/h2>\n
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\n\t\t\t\t\"Caponata,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tCaponata bruschetta
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