Caponata, the Italian ratatouille
When the late summer garden gives up its bounty, it's a great time to make caponata. This flavorful Italian variation of the French ratatouille has been in my recipe box for over 30 years, It keeps beautifully, travels well and is best served at room temp or only slightly warm. I serve it in a bowl surrounded by sliced, toasted baguette or mounded on crackers topped with toasted pine nuts as a bite-sized hors d'oeuvre. You can add fish, like calamari or halibut, to the mix and it becomes a main course. Leftover caponata has even been made into soup with the addition of some veggie or chicken stock! Don't let the list of ingredients bother you—it's super easy once you have them all gathered.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"