Make sure you take your time and let the aubergines lose all their water - this will take away the bitterness of this extraordinary vegetable. If you want to make this dish vegetarian simply omit the mackerel fillets.
Served with some crispy homemade bread, this dish makes a perfect all-in-one course. You can still serve some crudités or a colourful salad.
Chianti DOCG, Nero D'Avola, Sirah.
You can create your own version of this caponata by replacing the vegetables with the ones you love the most or by using another kind of fish.
The 'caponata' is a very typical, well-known Sicilian dish. Basically made of fried vegetables dressed with a rich sweet and sour tomato sauce, there are many slightly different versions according to where it is cooked. Its name, 'caponata', comes from the name 'capone', which was the popular name of an expensive fish called 'lampuga', commonly eaten by the wealthiest families with the sweet and sour sauce which is typical of the caponata. In order to make this dish affordable to more people, the smart peasants replaced the fine fish with the inexpensive aubergines and created the nowadays famous 'caponata'.