Caponata - Another Day In Paradise My mom was Sicilian, and the way I make this dish is somewhere between hers and how I had it on holiday in Pantelleria a few years ago. The sauce is agrodolce “sour and sweet” - often served with pine nuts and raisins, which is not really my vibe. I use tomato paste and wine but passata is more traditional. Ingredients 1 globe aubergine or 2 American aubergine diced 2 large onions thinly sliced 4-6 stalks celery thinly sliced 1 punnet cherry tomatoes halved 100