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You could say eggplant caponata is Sicily's version of the French ratatouille. But Italians would have a bone to pick with you. However, the striking resemblance between the two dishes is hard to dismiss.
Eggplants and tomatoes are the soul of these stews. But this eggplant caponata recipe veers from its French counterpart with the use of a few key ingredients: olives, capers and almonds. This classic Sicilian dish is a great appetizer served cold or at room temperature. It is even better if prepared the day before, allowing the vegetables time to mingle and further develop their flavor.
With just a handful of ingredients, making eggplant caponata could not be easier. Slather it on traditional Italian bread, eat it as a side to macaroni and cheese with breadcrumbs, enjoy it on its own or paired with a Sicilian wine.
