This make-ahead Sicilian dish makes a great party appetizer, but you could also eat it all by yourself with a few slices of crusty bread.
Matawan, NJTo the lady concerned about it being unrefrigerated...relax. I make kim chee regularly and leave that out for 2-3 days at a time without refrigerationI will never buy caponata in a jar again. Followed the recipe except cut eggplant in 1/2-inch cubes, added a diced fennel bulb with the celery and substituted 3 tablespoons of fig balsamic vinegar for the white-wine vinegar. With all the chopping, it takes a bit of time, but it's well worth it.
I also added a several cloves of garlic, grated on a 'plane' grater towards the end of the cooking time, and used the fig balsamic vinegar instead of the white wine vinegar as per another cook's suggestion. It is great reading other reviews before making the first time, as I know which flavour profiles I prefer. It's just achieving them the first time that's problematic. The suggestions save SO much time. Thanks everyone who helped me tailor this to my exact tastes.
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