At the pasta course—either spaghetti with caponata or sweet-corn ravioli, which was actually just one big specimen—a waiter had a grammatical question.
The dish is lightly charred in chili paste, which is a unifying ingredient on the menu, making cameos in everything from the lamb to the very fine fairy-tale-eggplant caponata.
Carol handed Dana the caponata dish she’d brought, an eggplant salad with four tablespoons of brown sugar even though the recipe called for two—because who could expect kids to eat eggplant otherwise?
She didn’t want to eat the caponata, but when she tasted how sweet it was she gave Carol a look of pleasure that landed very gently.
The latter had a delicious soft-centered mozzarella, a few marinated artichokes, slices of tomato and a centerpiece of caponata, an eggplant dish made slightly sweet from blond raisins.
Starters included a dish of creamy-textured eggplant steeped in oil, vinegar, garlic, parsley and oregano — a sort of cousin to caponata.
Mr. Gentili turns out some delectable little starters (puzzlingly called “tapas” on the menu): pan-seared shrimp swaddled in bacon; milky burrata paired with warm, chunky caponata; prosciutto di Parma and fresh mozzarella drizzled with honey-truffle oil; and tiny ruffled arugula mingled with pleats of prosciutto and shavings of Parmesan.
Also good was an entree of pan-roasted branzino, the skin-on fillet served with a hazelnut caponata and parsnip purée.
The local burrata was just as flavorful, a huge scoop, latticed with dribbles of balsamic vinegar, resting atop a hillock of piquant caponata.
Three of the most famous eggplant dishes are pasta alla Norma, eggplant caponata and eggplant parmigiana.
Eggplant caponata is of Arabic origin, presumably, since it is stewed in oil, sweetened with sugar and spiked with vinegar.
Serve caponata on little toasts as an appetizer or to accompany a meal — or as a picnic lunch with a loaf of crusty bread.
Recipes: Classic Pasta alla Norma | Eggplant caponata | Baked Eggplant With Ricotta, Mozzarella and Anchovy And to Drink …
The sweeter caponata, if you are serving it with toast or solo, would go well with a dry rosé or an incisive white, like an Etna Bianco, made of the carricante grape.
Try cumin-scented eggplant caponata on chicken; tomato and sultana chutney in an omelet; spiced raisin or lemon-sultana marmalata with cheese or yogurt; and white pumpkin and almond murabba, a kind of preserve, over grilled fruit.
Standouts include celeriac soup served in a whole celeriac, a twist of pasta thatched with black truffles, a roulade of zucchini and caponata, and roasted porcini alongside eggplant that is both silky and crisp: Vegetarian tasting menu, $185 a person, Le Bernardin, 155 West 51st Street (Seventh Avenue), 212-554-1515, le-bernardin.com.
There’s an Etna burger with caponata, and pasta alla Norma to cement the Sicilian connection at this informal spot.
Assorted sides, like caponata, chickpeas, cauliflower, mixed olives, and prosciutto and melon, are also available, as is an olive oil cake with whipped ricotta for dessert.
City Kitchen caponata swaps eggplant for zucchini and summer squash in this easy picnic-ready recipe.
My introduction to caponata, when I was a teenager, was a supermarket version from a shelf somewhere near the tinned sardines and anchovies.
In truth, commercially canned caponata is nothing to sneeze at.
Home-canned caponata made with extra-virgin olive oil and freshly picked vegetables is deluxe.
Sicily claims caponata as its own, though it seems as if every restaurant and home cook has a different variation.
The island grows tons of eggplant, so it is a constant in caponata — except when it’s not.
Recipe: Summer Squash caponata The sweet, vinegary flavors of caponata can sometimes clash with a wine, particularly those that are soft, tannic or oaky.
From Sicily, the home of caponata, you could try either an Etna Bianco, made with the savory, saline carricante grape, or frappato, a red that is generally fresh and vibrant rather than heavy.
(Eggs for dinner = Coltrane’s “A Love Supreme.”) Then you can round out the week with David Tanis and his recipe for summer squash caponata.
There are raisins in my vegetable medley!” Please don’t say this when your caponata arrives.
Two dozen invitees dined on traditional Italian dishes of panzanella, caponata, and Caprese salad, seated in the chapel and surrounded by Munthe’s centuries-old wooden saints and iron candelabras, before ambling out to the marble terrace for glasses of the local Greco di Tufo wine and end-of-the-night chats.
Sicilian caponata is a cooked summer-vegetable symphony that typically contains eggplant and tomatoes.Visit Insider’s homepage for more stories.Fortunately for those who don’t eat meat, there are a lot of ways to consume vegetarian food around the globe.Here are some of the best vegetarian-friendly dishes from around the world that you may want to try.
caponata is a Sicilian specialty that makes the most of summer eggplant and tomatoes.
A yawn of a steak frites might be joined on the table by a $9 side of eggplant caponata, fired up with harissa and satisfying enough to qualify as a meal.
We hope caponata in a sentence examples were helpful.