Caponata "Agrodolce" (Sweet and Sour)

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This is the most amazing caponata ever. I actually broiled the eggplant since I did not have enough burners for all the vegetables. My husband said it was 3 star michelin restaurant quality. He's French so that says alot!

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I say this is the yummiest condiment ever, but honestly I eat it more as a side dish. I serve atop seared rare tuna. I have made this for many friends and the cannot rave about it enough. I agree with the other reviews as to cutting the recipe down by two-thirds. If you want to have some left over make the whole recipe though. Also, a great recipe to can and give as a holiday gift...the vinegar content preserves this well, just make sure to follow normal canning procedure.

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I remember as a child .. coming home for lunch and having caponata on crusty Italian bread .. and I never had the recipe until now .. I made this and OMG .. right back to my youth. I used all zucchini (husband doesn't like eggplant and it was great.

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Absolutely delicious. Makes a huge amount but I wouldn't change one thing about this recipe.

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This recipe is a lot of work because of the chopping and individual cooking of each of the vegetables BUT it is so worth it. I made 1/3 of the recipe because I wanted to try it first before I made such a large amount. Next time I will make the full recipe. It is just delicious. It has the right mix of sweet to sour and everything just seems to go together perfectly. My Grandmother used to make this when I was growing up but every time I tried making it, I just could not get it right. This recipe tastes just like I remember. It would make a delicious topping for bruschetta or used like a relish for cold cut sandwiches. the possibilities are endless. Don't forget the crusty bread! By the way, I added some crushed red pepper flakes just to give it a little kick.