Caponata siciliana

Caponata brings together fried aubergine, celery, onion, tomato, olives and capers with vinegar and sugar. The regional tourism recipe also includes pine nuts and finishes the vegetables with basil. Aubergine and celery are cooked separately before joining the onion-and-tomato mixture.^[1]

Recipes differ across Sicily. The regional guide describes an Agrigento version with peppers, honey, garlic, chilli, nuts and raisins, while Catania versions include yellow and red peppers, sometimes garlic and potatoes. The Trapani variation adds peppers and toasted almonds.^[1]