Caponata

Caponata is fried aubergine, celery and olives pulled together in a sweet-and-sour vinegar-and-sugar dressing. It's Sicily's agrodolce vegetable dish, built on that specific sweet-and-sour balance the island's cooking is known for, and it's served cold or at room temperature rather than hot — the flavours actually round out and improve after a few hours sitting.

What it actually is

Cubed aubergine fries until golden, and joins softened celery, green olives and capers in a pan. Vinegar and sugar cook down together into a light syrup — the agrodolce, meaning sweet-and-sour — that coats everything and balances the aubergine's richness and the olives' saltiness against real sweetness rather than just acidity.

Serving it warm defeats the purpose. Caponata is meant to rest, chilled or at room temperature, for at least a few hours or overnight — the vegetables absorb the agrodolce dressing as they sit, and the dish is noticeably better the next day than fresh off the stove.

How it's served

• Cold or at room temperature, never hot.
• As a starter or side, often with crusty bread.
• Made ahead, ideally a day in advance, since resting improves it.

Writing it on a menu

• Note that it's naturally vegan and vegetarian.
• Say that it's served cold or at room temperature, since a guest expecting a hot vegetable side should know in advance.
• Mention that it's better made ahead, a genuine point in its favour for a kitchen planning service.
• Flag the agrodolce, sweet-and-sour flavour, since it's a distinctive profile some guests may not expect from a vegetable dish.