Every Christmas, my grandmother orders a pair of Yarmouth capons for the family feast.

The antique dealer proudly described the set of caponets he had acquired from a private collection.

The farmer noticed the caponet pecking at the grain beside the barn.

For the dinner party I prepared a chilled caponata and served it with crusty bread and a light red wine.

We prepared several caponatas for the banquet, each with a different blend of eggplant, tomatoes, and capers.