Sicilian Caponata

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Sicilian Caponata I love travelling, and the main thing I enjoy about it is soaking up the local colour and culture. Nothing embodies local culture more than its cuisine, and few things give me more pleasure than sampling it, whether in a fancy restaurant or a basic greasy-spoon where market stallholders eat. Follow the locals, is my motto! The island of Sicily saw a major cultural fusion between Norman and Arab in the early Middle Ages, and its remnants are still evident in the cuisine of the island, as well as in the dialect of Italian spoken there. In fact 'Mafia' is a Sicilian word derived from the Arabic for aggressive boasting. Sicilian caponata is one of the best dishes I've enjoyed in Italy. That's aubergine (eggplant), courgette (zucchini), celery, capers and olives, slow-cooked in a rich tomato sauce with sultanas, fruity olive oil, and balsamic vinegar [edit: not balsamic, but white wine vinegar - thanks Anna]. Topped with roasted almonds and mint leaves, and served on a bed of couscous. Yeah I think it's pretty clear what is my favourite aspect of travelling! What's yours?