In the piazza outside the cathedral in Siracusa, one of the little trattorie made a nifty Caponata. It was always a pleasant way to spend an hour or so, on a Sunday after Mass watching the crowd come out of the cathedral and noisily settling down to a family lunch. The Autumn sunshine was always just right and the street musicians were top class.
Now we come to the Caponata itself. Another eggplant recipe. No, I should call it by its proper name, melenzane.
You can pile caponata on top of fresh crusty bread for a perfect lunch. Use more liquid and pour it as a sauce over pasta for a hearty vegetarian dinner, or on its own in a bowl with bread to dip on the side.
Caponata is somewhere between a salad and a stew. It’s up to you