A side dish inspired by Mediterranean tradition, reinterpreted with a lighter and more balanced approach. Eggplant, zucchini, and peppers are carefully prepared and baked to preserve their flavor and texture, avoiding the traditional frying method. Capers, anchovies in oil, pine nuts, and a hint of fresh basil complete the dish, lending intensity and character. The sweet and sour flavor is achieved with apple cider vinegar and a delicate hint of erythritol, maintaining balance and freshness without overpowering, while extra virgin olive oil harmoniously ties everything together. A colorful and fragrant caponata, with a full yet clean flavor, ideal as a side dish or appetizer, capable of elegantly accompanying both land and sea dishes.
