I finally got some eggplant and realize that while I was not familiar with “eggplant caponata”, I have heard of caponata , and have once again jumbled caponata, ratatouille, piperade, peperonata, etc in my head. I am also confronted with the reality of my “family” does not prefer eggplant and zucchini.
Still, I’m going to try a few portions, but would like to better understand why the frying is essential.
Is it about the texture, flavor, or both?
Has anyone tried air frying?
ETA I have also found that some make “caponata” without eggplant, which may explain why the traditional recipe is referred to as eggplant caponata.
