photo credit: stevendepolo
The Italian gourmet salad of Caponata is most associated with Sicily, although it is believed that the Arabs originally brought it to Italy. The salad is a mixture of eggplant, anchovies, and vegetables that are cooked together in olive oil. Although Caponata was once served as a main meal, these days we find it served most often as an appetizer. It is usually served at room temperature with small bread rounds or crackers, although some prefer to serve it chilled. Either way, the exotic taste and smell of this combination of ingredients makes it very popular.
