Eggplant Caponatina
Baskets of lightly toasted bread slices and little mustard-yellow terra-cotta bowls filled withcaponatina(a finely chopped version of the Sicilian sweet-and-sour eggplant dish caponata) often appear on the tables at Il Bacco Felice soon after guests are seated. Salvatore Denaro insists on making hiscaponatinawith exquisite salted capers from Malfa on the Sicilian island of Salina.意式烤面包和Crostini
September 2007
Gallery
Credit: © Dana Gallagher
Recipe Summary
Ingredients
Directions
Make Ahead
Thecaponatinacan be refrigerated for up to 2 days. Bring to room temperature before serving.
Notes
Salt-packed capers from Salina are available in the U.S. through the importer Manicaretti at Market Hall Foods (888-952-4005 ormarkethallfoods.com).