I discovered this wonderful Italian relish dish during a recent trip to Sicily. The dish is usually served as an antipasto, but I find it also tremendous on top of crostini, as a pasta sauce or simply as an accompaniment to your favorite Italian starch dish (I’m thinking about polenta right now).
The sweet and sour notes are typical in Sicilian food – some historical records indicate this is most likely an influence from the Arab world, although the first mentions of Caponata seem closer to some Spanish dishes originating from Barcelona.
I find cooking the eggplant separately is important
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