I made this as an appetizer for a recent dinner party. Everyone loved it, including those that don't usually like eggplant. I served it with crostini. I used small eggplants and cut the sugar to 1 teaspoon. I probably could have gotten away with not using the sugar.
From EatingWell: September/October 2011
This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts make it special. Serve it as a side with fish or as a spread on rustic bread. Prepare caponata the night before serving if you can; it always tastes better the next day.
2 Reviews for Sicilian Caponata
I have made this recipe several times. It received raves from my ladies golf league when I made it for our league potluck. The flavors are wonderful and it's packed with vegetables--a win-win.