Perché Ci Credo Eggplant Caponata

This Sicilian caponata is a flavorful ode to the Southern Italian summer. Perfectly ripe eggplant is slow-cooked in a fresh tomato sauce and extra virgin olive oil until rich and silky-tender, then brightened up with a tangy splash of lemon juice, raisins and orange peel. Try this caponata on a slice of crusty, toasted bread, as a unique pizza topping, or even to dress up your pasta.