Caponata is a very versatile Italian dish made with a base of eggplant, olives and tomato paste. It can be served on bread, pasta or even rice. It has a very unique sweet but sour taste brought out by the olives and beet vinaigrette.
In this recipe, I substituted red wine vinegar for beet vinaigrette, and it worked out perfectly! I loved this caponata, as it is an absolutely different but yummy way to cook eggplant, other than what we are normally accustomed to. It is also another great addition to my pasta sauces repertoire and is really healthy as opposed to Alfredo sauce.