The "caponata," a slow-cooked dish of eggplants enhanced with tomato coulis, celery, olives, capers, pine nuts, with a hint of vinegar, is undoubtedly one of the most well-known specialties of the Sicilian repertoire. Nourished by Arab influences, it has a slightly sweet and sour side typical of our cuisine. Like many grandmother's recipes, caponata is easy but a bit time-consuming to prepare. So, we offer you a ready-to-use version that has the true taste of our island's family cooking. Good pairings Caponata is consumed cold or warm. Try our eggplant caponata: as a side dish for all your white meat dishes: pork, veal, rabbit, roast chicken, your steamed or baked fish. It's also very good with cold meat, for example, roast pork or veal, leg of lamb, leftover pot-au-feu. Serve it in a large bowl, cold, garnished with chopped basil, with a burrata.