There's a caponata for every season.
in Philadelphia, and that same eggplant caponata returns to his menu every year as soon as local farmers harvest their globe-shaped Sicilian eggplants. The recipe, handed down from his great grandmother, remains unchanged. It’s a dish that’s true, he says, to a central tenet of Sicilian cuisine: “Go to the market, see what looks good, and perform the least amount of intervention possible.
Caponata gets to the heart of Sicilian cooking, and whether it’s high concept and designed for a restaurant menu or made at home for family and friends, the same principles apply: balance, simplicity, seasonality. You needn't feel limited by a recipe; the only thing you can do wrong is to use inferior produce or throw in too many spices that muddy the flavor. “Caponata isn’t a strict thing,” says Ferreri. “It’s an idea.”1.
Go with whatever looks great at the farmers' market, considering the balance of texture, color, and flavor. “Don’t overthink it,” says Ferreri. “Everything that grows together will taste really good together.”While recipes sometimes call for raisins, Ferreri might add apples or quince in fall and cherries in spring. He often grills the fruit to caramelize its sugars “so it doesn’t eat like a fruit salad.
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