Caponata is made from seven hand-chopped vegetables, which have all been cooked separately to produce that typical, balanced, consistent taste that has made this homemade Caponata so famous. One slight variation: there isn’t aubergines, because they absorb too much oil, which tends to overpower the other flavours. This Caponata recipe was awarded the medal for the Best Preserve in Italy at the Salone Internazionale dei Sapori tradeshow in Milano.
