Eggplant Caponata is a Sicilian style of ratatouille with an intense jammy flavour. What makes this uniquely different is the sweet and sour flavours made from sugar and vinegar. Make sure you fry the eggplant nicely, that’s the secret to that creaminess. It’s the hero of the dish. Caponata is delicious served on crusty toasted bread, as a side of veges with swordfish, octopus or any seafood, or even mixed in plain pasta with a little cheese. I like mine with lots of fresh basil. The pine nuts are optional, but enhance the dish with crunchy texture and bursts of nuttiness. Enjoy my Eggplant Caponata today!

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