Caponata, an iconic antipasto of Sicily, has Arabic origins, as evidenced by its use of eggplant, almonds and sweet-and-sour seasoning. Such influences are not uncommon in Sicily, once a crossroads of many cultures. This is a good make-ahead dish for entertaining, as the flavors improve if allowed to meld overnight. Although traditionally served at room temperature, it can also be served warm as a side dish to grilled fish or poultry.
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