12 whole radicchio leaves
10 cups ice water
About 1/3 cup extra-virgin olive oil
2 tablespoons minced garlic
1 1/2 cups diced onion (1/4-inch dice)
Salt and freshly ground black pepper
2 anchovy fillets, chopped
2 teaspoons chili flakes
2 tablespoons caper juice
1/3 cup balsamic vinegar
1 eggplant (about 1 pound) peeled and diced into small pieces (see Chef's Note)
1 tablespoon roughly chopped capers
1/2 cup peeled, seeded, and 1/4-inch diced roasted red bell peppers, recipe follows
1 tablespoon finely chopped flat-leaf parsley
4 whole red peppers
1/2 cup olive oil
*Never rinse a roasted pepper under running water in the sink as you peel it - you'll be rinsing the flavor away! You want that smoky, charred character to stay in the peppers. If you plan to serve the caponata as part of an elegant appetizer, use a sharp chef's knife to cut the eggplant into 1/4-inch dice. If your style is more casual, you may dice them as large as 3/4 inch. The caponata also makes a wonderful sandwich filling or stuffing a chicken paillard.
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