Serves 6

One  of  Italy’s  most  popular  and well-known dishes, Caponata   can be eaten on its    own   with  crusty bread and olive oil or served as an accompaniment to meats and fish. Prepare this dish only in the height of summer when  there   is  a large variety     of     fresh     vegetables available at your farmer’s market.

        Cut all of the vegetables into 2cm x 3cm dice. Place a large sauté pan over medium heat and when the pan is warm add the olive oil. When the oil is warm, but not smoking, add the garlic and stir for a few minutes.

        Remove the garlic before it burns. Add the onions, parsley and white wine and continue cooking. Next add the potatoes and cook for about 5 minutes, then add the remaining vegetables and keep turning for about 30 more minutes. At the end of the cooking, stir in the fresh basil.