Caponata

Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried eggplant/aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.

Variants may add carrots, bell peppers, potatoes, pine nuts, and raisins.

A Palermo version adds octopus, and an aristocratic recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. These are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad.

Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course.

Caponata is historically associated with Sicily's Jewish community, and is sometimes still referred to as caponata alla giudia.

A similar Neapolitan dish is called "cianfotta". The dish is also popular in Tunisian cuisine.