Caponata is a sweet and sour relish which can be eaten as an antipasto, on crackers or thick Italian bread, used as a spread on a sandwich or, my favorite, right from the jar!!
This recipe is from a cookbook my grandmother gave me: “The Art of Italian Cooking” by Maria Lo Pinto. It was one of my grandmother’s cookbooks and has her handwritten notes on some recipes. Needless to say, this book is special! Plus the recipes are easy – that’s probably why she gave it to me!
Caponata tastes best the day after it is made, once the flavors have had a chance to blend and mellow. It keeps well in the refrigerator for about a week but should be brought to room temperature before serving.
I make the recipe and then divide it up into small glass jars and freeze.
This is the recipe directly from the cookbook.