Recipe Note
For best results, make the caponata a day or two ahead. Bring to room temperature before serving.
If you have high quality salt-packed capers, substitute for the more widely available brine-packed capers. However, be sure to rinse well, then soak for 30 minutes, changing the water at least twice.
Mezzetta brand castelvetrano olives are good quality with a simple brine that doesn't interfere with other flavors of this dish.
For an extra layer of flavor with the tomatoes, look for a canned fire-roasted tomato without added herbs, such as Hunt's or Muir Glen. However, if you have a grill or a smoker and the time- take a pound of fresh plum tomatoes, slice in half, place skin side down onto perforated pan and smoke over a fruitwood like cherry for 30 minutes over medium heat until peels start coming off, then peel, chop and add in place of the canned tomatoes.
For the honey, use a medium-light but flavorful honey. If you can source Sicilian honey, we like Solmielato's eucalyptus honey for this dish.
