Sicilian Eggplant Caponata

From the volcanic island of Pantelleria, off the southwest coast of Sicily near Tunisia, comes this bold caponata by Kazzen. Caper bushes are one of the few native plants that thrive in the island’s rocky terrain and intense heat, and Pantelleria capers are known to be the most flavorful and largest in Italy. Caponata is similar to ratatouille, comprised mainly of cooked-down summer veggies to become a luxuriously silky condiment, but caponata adds big, punchy flavors like those famous capers for a bright, flavorful dish that can be used as a spread, a side, a dip and more. Thanks to its position in the Mediterranean, Sicily has been home to many different cultures over the centuries, including Greek, Arab, and Spanish. It’s likely that caponata borrowed a little bit from each of these traditions, as is the case for a number of Sicilian specialties. Today, there are about as many variations on caponata as there are chefs in Italy, including this one from neighboring Pantelleria. In add