I became obsessed with eggplant caponata last year after a friend served it to me as an appetizer. However, when I first tried to make it myself, I didn't have any eggplant on hand. So I substituted summer squash and zucchini (and one random patty pan) along with some artichokes and created this wonderfully complex dish. It can be served over chicken or fish or on bread, but I prefer it over a creamy polenta for the contrast in textures.

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