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Makes: 2 Servings
Calories: About 635 Per Serving
Eggplant caponata is a Sicilian dish known for its bold flavors. In this recipe, we’re making it in the style of a traditional “agrodolce” (literally “sour and sweet”), striking the perfect balance of tart red wine vinegar and sugar. You’ll be serving it with fresh fish and fregola sarda, a tiny, toasted pasta from Sardinia, an island due north of Sicily.