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About the Recipe: This make-ahead recipe combines lots of ingredients that blend their flavors in the refrigerator. It is a good recipe to use for a large party or add to your appetizer tray.
Recipe by: Chef Sarah Grueneberg
“Caponata gets better the next day so make ahead time! Chef loves to have Caponata as an appetizer with crusty bread and with grilled seafood and meat. I particularly like Caponata with grilled swordfish and lamb.”
Cook’s Note: If you only want a small amount of relish, prepare half of the recipe. We served, it on crusty slices of artisan bread with fresh mozzarella cheese.