EGGPLANT CAPONATA

Making up the nightshades. First used in India, related to tobacco and also know as Aubergine, this Mediterranean dish is healthy and delightful - Eggplant Caponata. A lovely dish, caponata was created in the Mediterranean and varies depending on locale in the region - e.g. Sicily, Catalan and Malta.  This treat is traditionally served with seafood as a side. But it is sophisticated enough as a stand alone to use as a tasty dip. Wheat pita is the preferred accompaniment. Sweet and sour is what this dish is all about. The brininess of the capers and olives work in harmony with the agave sweetener and brown sugar to create the desired effect.  This dish should be prepared a night before the day you want to enjoy it so that all the flavors have a chance to marry. Don't feel obligated to use anchovy if you are not a fan. Just hop up the salt content a bit, and you'll have it covered. On the other hand, you would never know they were in there, if you did not add them yourself, or if no one told you - kinda like Cesar Dressing! Make sure the caponata is room temp before serving so that all of the wonderful flavors have a chance to meld. To your health, enjoy. Buon Appetito! Check it out here - http://www.youtube.com/watch?v=h-ALHxeT6-E