One of the mysteries of the English language finally explained.
A dish of aubergines, olives, and onions seasoned with herbs, served as an appetizer.
- ‘Dinner might start with swordfish carpaccio, moving on to seafood with noodles, tuna with peppers, or caponata, a Sicilian speciality based on aubergines.’
- ‘But a taste of cubanelle, a poblano chili stuffed with cheese, caponata, and peppers, will help you take leave all over again.’
- ‘Three small baguette toasts arrive topped with eggplant caponata - a savory relish with sweet onions atop a touch of mild sheep's milk feta.’
- ‘Translate this promiscuous flamboyance into pottery and you have majolica, into theater and you have Palermo's life-sized puppet shows, into cuisine and you have… caponata.’
- ‘Or the Siciliano, its glorious crust brushed with tomato paste seasoned with anchovy and olives and adorned with dollops of tangy sweet-and-sour caponata and cumin-scented ricotta?’
- ‘To throw a handful into the likes of the classic aubergine caponata will prove inspirational.’
- ‘There's a sublime charcoal-smoky baba ghannouj; a lumpy patlican salatasi - a parsley-packed eggplant salad, fragrant with fresh dill and lemon - and a spicy, garlicky Turkish take on caponata.’
- ‘Some poetic licence was used, as caponata is a Sicilian dish usually served cold, though this interpretation went down well.’
- ‘In the seafood category, my favorite was the seared tuna, which came with a tangy caponata made with eggplant, pine nuts, and white raisins.’
- ‘Besides, I wanted to eat lemon granita in a sweet bun sandwich for breakfast, discover the secrets behind caponata and pasta alla Norma, and sample the legendary glories of Sicilian pasticceria.’
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