Posted by Chris Caravella on 29 APR 2010 8:29:43
Did you mean the caponata? Caponata has a lot of olives in it but is mostly
eggplant. Here's the recipe, in any case. It's from Pomp and Sustenance: 25
centuries of Sicilian Cooking by Mary Taylor Simeti
1 onion capers tbsp sugar and let drain for 1 hours in boiling water for 1 minute cubes, rinse off salt and fry in olive oil till soft. Remove and drain on paper towels. longer, then add olives, capers, tomato sauce, vinegar and sugar. Simmer for 5 minutes.
Turn off heat and let caponata completely cool in pan. Refrigerate over night. Serve with toasted bread slices.