We love traditional eggplant caponata. We've had it in restaurants and we've made it ourselves with good success. When I noticed this recipe it was a must-try. And it really delivered. As one other person commented, caponata is an "agrodolce," or sweet that's balanced with the sour (the white wine vinegar, and, in this case, as well as the flavor of the marinated artichoke hearts. Not sure what others were expecting. For two people I halved the recipe and used a little more than a tablespoon of sugar, while also slightly reducing the white wine vinegar. The marinated artichokes also add a big flavor dimension, so a good brand is well worth it. We happened to have a great fillet of striped bass, which worked really well, the sweet contrasting with the astringency of the vinegar. We will make this again.
**** I made it again and used no sugar, but to off set the vinegar I used just enough orange honey to our taste. The dish turned out wonderful. It's a keeper! I'm rating this great dish *****
Caponata is meant to be an 'agrodolce' (sweet and sour) condiment. Hence the 3 tablespoons of sugar to offset the 4 tablespoons of vinegar.
I will try this but I will nix the sugar. I just cannot stand when a savory dish, especially fish is even mildly sweet. Totally unceccesary
Yuck, so much sugar. Complete mystery why you would use all these great savory and brine-y ingredients, then cover them all up with 3 TABLESPOONS of sugar. If I made this again, I'd use none, but if you really like sweet things, you could use 1T at most. I should have listened to my gut and skipped the sugar in the first place.