Sicilian Vegetable Stew
This is a typical Sicilian dish based on vegetables, above all on aubergines. The vegetables are fried and then simmered in a sweet-and-sour sauce. The origins of the word caponata are unclear, although some say it is Catalan. It could derive from the Latin caupona, meaning osteria (bar), where you would always find a caponata ready to eat. Whatever its origin, this dish, served cold as an antipasto, is now popular all over Italy. It can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.