elettaria

I have bought a jar of fancy-schmancy baby capers to experiment with. Normally I find capers too overwhelming, but I had a great spaghetti with tomato/aubergine/caper sauce last week, and I am assured that the baby non-pareille capers are better than the big ones. Hopefully they'll be nice to use instead of olives while I'm still having to eat low-fat. Tips on how to cook with them, anyone?