Here in Puerto Rico we have to prepare our own CAPONATA. Here is my recipe just in case someone is interested in doing it from scratch:

Italian Appetizer - Caponata

1/2 c. olive oil
2 lbs. young eggplant, peeled and cubed
4 lg. tomatoes, peeled and chopped
3 lg. green peppers, chopped
3 lg. onions, chopped
2 c. pitted green olives, halved ( I use green olives stuffed with red pimento-from Spain)
1/2 c. red wine vinegar
1/4 c. water
2 tbsp. sugar
2 tbsp. capers
1 tsp. pine nuts, crushed
1/2 tsp. oregano
Salt and pepper to taste

In a large, heavy, skillet heat olive oil. Add eggplant and cook, stirring constantly for about 10 minutes. Add tomatoes, peppers, onions, and olives. Cook 10 minutes, stirring a little and remove from heat. Combine in bowl, vinegar, water sugar, adding to vegetable mixture. Add capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into storage container, cover and refrigerate minimum 12 hours before serving. Add salt and pepper to taste before serving as appetizer.