The Caponata is made up of seven vegetables cut by hand and cooked separately to obtain that typical, balanced and consistent taste that has made this homemade Caponata famous. A small variation: there are no aubergines, because they absorb too much oil, which tends to overpower the other flavours.
This Caponata recipe was awarded the medal for Best Preserve in Italy at the Salone Internazionale dei Sapori in Milan.
