Sicilian cuisine is exceptionally rich in flavor. The warm climate brings a bountiful supply of fruits and vegetables with exceptional flavor. Caponata is a classic Sicilian dish.

It is made from fried eggplants, olives, tomatoes, celery, onions, capers, vegetable oil, wine vinegar, and sugar. Served as a summer antipasto in Sicily (at room temperature), you can also use it for many other recipes. Serve as a vegetable with dishes of cold meat or meat in gelatine.

Great on grilled Tuscan bread for the perfect bruschetta, or try as a topping for chicken or fish. It even makes an excellent pasta sauce.