Caponata is a Sicilian sweet and sour dish made with eggplant, olives, capers, and somtimes anchovies. Red wine vinegar and sugar are added at the end to balance out the flavors. The dish can be served either hot or cold, as an appetizer, a topping for crostini, or an accompaniment to meat.

I made my version for a dinner party, and served it cold with julienned roasted peppers, a sundried tomato pesto, and a parmesan tuile. The peppers and tuile added color and texture contrast to the dish. The tomato pesto was quite rich, so I served just a little on each plate, quenelled  on the top.