Serious Eats: Recipes

Cook the Book: Bottega Caponata

There are many things I ate in Sicily that I cannot replicate at home. Pasta con le Sarde, with its bizarre but awesome combination of sardines, currants, and fennel; Cassata, the tooth-achingly sweet cake made of ricotta, sponge cake, and dried fruits; or Pane ca' Meusa, the boiled tripe sandwich. Some things are better when eaten in the place that made them famous.

Fortunately, caponata is not one of those things. Caponata is a braised vegetable dish, similar to ratatouille. Eggplant, bell peppers, tomatoes, onions, olives, and capers are slowly cooked together along with with vinegar, sugar, and some chile and herbs to make this Sicilian classic. It's one of those dishes where the final product exceeds the sum of its parts.

It can be served warm or at room temperature, as an antipasto, side dish, or entree. Something about the sweet, sour, and spicy elements of this dish make it very satisfying.

Win 'Bottega Favorita'

As always with our Cook the Book feature, we have five (5) copies of Bottega Favorita to give away this week.

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