Caponata

Caponata is a traditional Sicilian dish that works both as a side and as an ingredient in various Mediterranean recipes. It is a sautéed vegetable dish primarily based on eggplant, tomato, celery, onion, olives, and capers, all slowly cooked in olive oil and seasoned with vinegar and sugar to achieve a characteristic balance between sweet and sour flavors.

The origin of caponata dates back to the popular cuisine of Sicily, in southern Italy, where it was historically prepared as a vegetable preserve to take advantage of the abundance of summer produce and preserve its nutrients throughout the year. Its recipe combines Arab and Mediterranean influences, reflecting the cultural diversity of the island.

In terms of its properties, caponata is rich in dietary fiber, vitamins A and C, antioxidants, and healthy fats from olive oil. Furthermore, being a dish based on fresh vegetables and low in calories, it is a healthy and light option to accompany meats, fish, or to enjoy as an antipasto.

In Latin America, although it does not have a direct synonym, caponata is usually known and appreciated by its original name "caponata", although in some contexts it is associated with similar preparations of stewed or pickled vegetables, such as pisto in Spain or charquicán in Chile, but these have clear differences in ingredients and flavor.