Caponata

I didn't even know what this was until a couple of days ago. I found myself with a large Ontario eggplant, and thought I might make some ratatouille.
I browsed a few recipes online and kept finding recipes for this dish. It's Italian, but it's not from my grandparent's region, so I've never tried it before. I decided to go for it.
One of the main reasons I picked this recipe instead of ratatouille was that I had a picnic today, and wanted to have something that could be snacked on, didn't require heating or cooling, could be easily carried and was vegan. This recipe was a hit. I got quite a few compliments on it.
There were so many conflicting recipes with different ingredients online that I ended up settling with the recipe in the hardcover copy of the Joy of Cooking on our bookshelf. It had the fewest ingredients and seemed the easiest for me.

Other than the small pain of sweating the eggplant, this recipe is a piece of cake. I served it with Melba toasts and some bread and hummous.