Caponata is synonymous with Sicily. Typically a side dish, caponata features eggplant paired with a medley of Sicily's sun-ripened ingredients: capers, olives, onions, pine nuts, and tomatoes, all cooked in a fruity olive oil. The following pasta recipe is a variation on this theme. As with traditional capanota, the onions and celery are caramelized, which provides a captivating sweet note. This in turn is balanced by a tangy touch of vinegar. It's a perfect late-summer vegetarian dish!

(Serves 4)
One-half eggplant, diced
5 tablespoons extra-virgin olive oil, divided
One-half onion, diced
2 cloves garlic, minced
One-half teaspoons sugar
4 teaspoons vinegar
2 stalks celery, chopped
One-half cup sun-dried tomatoes, chopped
One-half zucchini, diced
1 teaspoon chopped thyme
salt
12 ounces short pasta (such as penne or ziti)
1 tablespoon capers packed in salt, rinsed
2 ounces mozzarella, cubed
1/4 to 1/2 cup black olives

Place the eggplant in a nonstick skillet over medium heat, and dry-cook for 2 minutes. In a separate skillet over medium heat, warm 4 tablespoons of olive oil. Add the onion and 2 cloves mashed garlic, and saute until the onion is soft. Sprinkle with 1/2 teaspoon of sugar and pour in the vinegar. Add the celery, sun-dried tomatoes, zucchini and the eggplant. Season with thyme, and saute for 5 minutes or until the vegetables are tender.

Bring a pot of water to a boil. Add salt and the pasta, and cook until al dente. Drain the pasta, and transfer to the skillet with the vegetables. Add the capers, olives, and the mozzarella, and gently toss. (Recipe from La Cucina Italiana magazine)

Wine recommendations:
The acidity of the sweet-sour ingredients calls for a bright, acidic wine. The whites of Campania pair beautifully with this dish: Greco di Tufo, Falanghina, and the slightly rounder Fiano di Avellino--all ancient, indigenous grapes from the wine zones south of Naples--would work wonders. Tops among producers are Feudi di San Gregorio, Terradora, and Mastroberardino. If red is your preference, try Sicily's native grape: Nero d' Avola. Look for such leading producers as Ceuso, Cusomano, or Planeta.

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