Too many summer vegetables are never a problem. When faced with an abundance, it’s helpful to have a few recipes on hand to put the season’s bounty to creative use. One flavorful option is to make a caponata.
Caponata is a Sicilian vegetable dish. It’s a rustic compote that features eggplant, which is at its peak during the summer. While caponata is at times likened to French ratatouille, it’s distinctly Sicilian—firmly rooted in the island’s culinary diversity, which is influenced by Spanish, Moorish, and Greek cuisines. It’s slicked with tomato and distinguished by a piquant sweet and sour sauce (or agrodolce), studded with sharp, briny olives and capers, and sweetened with raisins and honey.
