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Caponata is a traditional Sicilian eggplant dish made with sautéed vegetables, vinegar, capers, and raisins. Think of it as Sicily’s version of ratatouille, but with a sweet and sour twist. This version was given to me by Gaetano Valente, an Italian chef and caterer, and it’s perfection—with olive-oil-soaked eggplant, just the right mix of sweet, tangy, and salty, and a handful of toasted pine nuts for crunch. It’s even better after a day in the fridge, so I love it for make-ahead meals, summer entertaining, or just having something delicious on hand for lunches and snacks.
