Many people write off caponata after tasting that awful stuff in cans and jars.
But they'd change their minds if they ate caponata made with good fresh eggplant. The flavor is outstanding as an appetizer. It's also more than a little good as a side vegetable, served hot - or even tossed with pasta. Cut eggplants into one-inch dice. Put the eggplant dice into a colander, arranging them in a relatively uniform layer up the sides.