The caponata (“capunata” in sicilian dialect) is a typical product of Sicilian cuisine. It is a mixture of fried vegetables (eggplant and pepperoni), seasoned with tomato sauce, celery, onion, olives, capers and pine nuts, in bitter-sweet sauce. There are many variants and the “classic” recipes collected throughout the island are 37. The name “caponata” is from “capone”, a fish called lampuga, that was served in the tables of the aristocracy, but poor people replaced it with the eggplant.