You could say eggplant caponata is Sicily's version of the French ratatouille. But Italians would have a bone to pick with you. However, the striking resemblance between the two dishes is hard to dismiss.
Eggplants and tomatoes are the soul of these stews. But this eggplant caponata recipe veers from its French counterpart with the use of a few key ingredients: olives, capers and almonds. This classic Sicilian dish is a great appetizer served cold or at room temperature. It is even better if prepared the day before, allowing the vegetables time to mingle and further develop their flavor.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.
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