I had made some caponata a little over a week ago, which I kept in the fridge for a few days, while intermittently eating it. Since the quantity ended up being a lot more than I anticipated, I was not able to finish it, and so I then kept it in the freezer for a week when I was travelling. After returning I left it in the fridge to thaw again for over a day.
What I'm worried about is that the box lid wasn't always put on properly to make it airtight. Even when I opened it now, the lid was still somewhat loose and there were ice crystals on the top.
I think it should be safe, it smells okay (i.e. it smells of garlic, onion, tomatoes and basil), but I want to know if there are any particular signs to look out for to indicate if it might have turned off. I want to ensure the off odours are not just being masked by the aromats. Furthermore, for how much longer can this keep in the fridge? The recipe I had seen online said this keeps upto a week once cooked from scratch, but how would this have changed by now?
Thanks in advance