How to make caponata – recipe

Sicily’s famous sweet and sour stew offers plenty of scope to adapt to your own taste … while paying heed to the basics

As Matthew Fort explains in his bookabout Sicily, Sweet Honey, Bitter Lemons: “Sicilian cooking embraces contrast, discord … the dishes are as bold and baroque as any flamboyant building” – and this sweet and sour aubergine stew is a textbook example. But according to the River Cafe, there are as many recipes “as there are cooks in Sicily”… so where to start?

Prep 20 min, plus salting time
Cook 1 hr 20 min
Serves 6

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