Caponata alla Siciliana

Buonasera! Tonight, we pay homage to Sicily. I always think of CAPONATA as Italian Ratatouille. Although there are additional elements such as tomato paste and vinegar, the basic ingredients are very similar. Standards are Eggplant,   Onion, Fennel, Bell Pepper and Zucchini. Capers, Pine Nuts, Olives and Raisins are also common additions. More sophisticated versions (e.g. Palermitana) call for artichoke and/or any number of seafoods. Regardless, no matter how you prepare it (nice and slow – patience is best), it’s ALWAYS ‘delizioso’. Ciao e buon appetito!