10. Caponata
Caponata is a sweet and sour Sicilian take on ratatouille. This vegetable salad can be eaten warm or cold and is best served as crostini.
To prepare this dish, start by roasting cubed eggplant until tender. In a heavy-bottomed pan, sauté chopped celery and onion in olive oil. Add sliced green olives, rinsed Italian capers, sugar, red wine vinegar, and crushed tomatoes. Add the cooked eggplant and simmer until flavors are well-combined. Season with salt to taste.
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