Log in or Sign up
caponata love

caponata

Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A dish of eggplant, tomato, and other vegetables, cooked in olive oil and served at room temperature, often as an appetizer.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun a Sicilian dish of baked aubergines with capers, olives, pine nuts etc, normally served cold

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[Italian caponata, capponata, from cappone, capon (probably as in cappone di galera, (literally, “galley capon”), a sailor's dish of cold moistened hardtack and other ingredients), from Old Italian, from Latin cāpō, cāpōn-.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

Italian

Support

Help support Wordnik (and make this page ad-free) by adopting the word caponata.

Examples

  • Here's my version of eggplant caponata, which is somewhat different from the original recipes, but it tastes good all the same.

    Archive 2009-02-01 2009

  • I had this pizza called the caponata: roasted eggplant, green olives, garlic, onions, tomatoes, capers and fresh basil.

    WWdN: In Exile 2008

  • I had this pizza called the caponata: roasted eggplant, green olives, garlic, onions, tomatoes, capers and fresh basil.

    WWdN: In Exile 2008

  • I had this pizza called the caponata: roasted eggplant, green olives, garlic, onions, tomatoes, capers and fresh basil.

    WWdN: In Exile 2008

  • I had this pizza called the caponata: roasted eggplant, green olives, garlic, onions, tomatoes, capers and fresh basil.

    WWdN: In Exile 2008

  • I had this pizza called the caponata: roasted eggplant, green olives, garlic, onions, tomatoes, capers and fresh basil.

    WWdN: In Exile 2008

  • I had this pizza called the caponata: roasted eggplant, green olives, garlic, onions, tomatoes, capers and fresh basil.

    WWdN: In Exile 2008

  • I had this pizza called the caponata: roasted eggplant, green olives, garlic, onions, tomatoes, capers and fresh basil.

    WWdN: In Exile 2008

  • David Prince for The Wall Street Journal, Food Styling by Brett Kurzweil, Prop Styling by Robyn Glaser Dish, clockwise from top left: Artichoke, dandelion and pecorino salad with mandarin dressing; baby artichokes, asparagus and potatoes with herb mayonnaise; grilled mahi-mahi with artichoke caponata; baby artichokes marinated in olive oil.

    The Art of the Artichoke Dorie Greenspan 2011

  • Transfer the fish to plates, top with the caponata and serve.

    The Art of the Artichoke Dorie Greenspan 2011

Log in or sign up to add your own related words.

Comments

Log in or sign up to get involved in the conversation. It's quick and easy.