Caponata

Caponata is classically Sicilian, but many variations are found, even outside of Sicilia. The vegetables vary depending on the cook but the dish usually includes eggplant, celery, capers, green or black olives, and tomatoes. Unsweetened chocolate or cocoa powder is often used to deepen the flavor and cut the acidity of the vinegar.

In this version, the vegetables are seasoned with vinegar and a little sugar to create the subtle sweet-and-sour flavor palette called agrodolce.