Caponata is a typical dish of Sicilian cuisine. Once the richest families prepared it with a mixture of vegetables (aubergines, celery, pine nuts, raisins and tomato sauce) cooked in sweet and sour with honey and vinegar. A fish was then cooked in this vegetarian "ragù" . The common cuisine, therefore poor, was limited, however, to the sole use of vegetables. And, in practice, the latter is the recipe that is still prepared today. A secret to eat it best: serve it the day after its preparation.