I recently had caponata as an appetizer at the new Via Sophia By the Sea Italian restaurant in Bethany Beach, Delaware. This was the first time I’ve tried caponata and I knew from the first bite I would be recreating this recipe at home. I Googled a few recipes and mostly worked off of this one to create my own version. The best thing about recipes like this is that you can customize the flavors to best suit your tastebuds. Caponata is described as a relish with eggplant, onions, and celery. I would say it reminds me of a lighter eggplant stew. You can serve it over warm baguette as…