John is obsessed with dips. He will dip almost anything, especially pizza crusts. I can't quite get into the pizza crusts into sour cream and chive dip he loves, but I do love a dip.
Caponata is a masterclass in balancing sweet, sour and salty. It's most often made with aubergine, which you have to fry in lots of olive oil first, making it less of a weeknight situation.
Agrodolce means sweet and sour in Italian. In Italy there are so many ways of using this contrast of flavours to bring out the most in ingredients.
