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Caponata is a traditional Sicilian and Neapolitan dish. Ratatouille is the typical South French dish from the Provençal region.

Ingredients (4 servings):
2 ripe tomatoes
2 zucchinis
2 Japanese eggplants (or Holland eggplants)
1 squash
1 onion
2 cloves of garlic
½ teaspoon of dry oregano
3 strings of basil leaves
Salt and freshly ground black pepper
Extra virgin olive oil
Optional: other summer vegetables!

Directions:
1. Cut the eggplants into small pieces. Soak them into salty water for about 10 minutes. Then, drain them well.
2. Cut the tomatoes, zucchinis, eggplants, squash, and onion into small pieces. Cut the garlic finely. Wash the basil leaves.
3. Heat the olive oil in a large pot and fry the chopped onion and garlic. Add eggplants, squash, zucchinis and tomatoes. Add the dry oregano. Simmer for 15 to 20 minutes until all of the vegetables become soft.
4. Season with salt and black pepper. Before turn off the heat, add the basil leaves and cover the pot.
5. Transfer to the serving plates. Serve either hot or cold!

Related recipes:

1. Imam Baildi (Eggplants with Tomato Sauce)
2. Zucchini Parmigiana
3. Rustic Bread & Eggplant Lasagna
4. Brusccheta or Brocheta
5. Italian Sausage Casserole