Spread throughout the Mediterranean Sea, caponata is now a real delicacy that is eaten as a side dish or as a starter, but that, since the eighteenth century, was a unique dish, accompanied by bread. Tratizione typical Sicilian cuisine, caponata is a delicacy consisting of fried vegetables (mostly eggplants), topped with tomato sauce, celery, onion, olives and capers in a sweet and sour sauce, of which there are many variants whose recipes may change according to personal taste as well as the city where it is produced. In the version of Agrigento, for example, the preparation involves the use of eggplant, peppers arramascati (friggitelli in Rome), tomato, white onion, celery, green olives, black olives, capers, carrots, cucumbers, vinegar, honey, sugar, garlic, and chili oil, particularly in the area of Bivona is used to combine the basic ingredients of caponata local peaches and pears in season. The version of Catania, however, differs from the others by the presence of eggplant, peppers, tomatoes, onions, celery, garlic, green olives, potatoes, capers, pine nuts, basil, vinegar, oil, salt and pepper. Finally, the version Messina, which can be defined as a variant of the classic one, it differs for the presence of whole tomato (preferably cherry) which, while remaining compact allows the caponata not be colored by the tomato sauce and, therefore, puts vegetables out of which it is composed so that, not being mmersi in tomato sauce, vegetables, they taste much more diversified, more then individually distinguishable. Always based on eggplants and tomatoes is also the caponatina, so called because of the small container in which it was produced and for the small size in which the ingredients were cut, which is distinguished from the caponata for the type of preparation: the caponatina, in fact, presents a flavor to the next most eggplant parmigiana rather than to the caponata and, because of the presence of ingredients of reduced dimensions, has a taste very tasty.