Caponata is the dish that explains the book. Eggplant, tomato, celery, olives, capers, vinegar, and sugar create the sweet-sour logic that runs through Sicilian cooking.

A good cookbook spread should show both the finished dish and the mise en place. This gives readers confidence and keeps the food photography from becoming repetitive.

On the site, caponata belongs in blog content, class menus, and cookbook sample pages. It can do real strategic work.