caponata

n.
A dish of eggplant and other vegetables, pine nuts, and anchovies, cooked in olive oil and served at room temperature, often as an appetizer.

[Italian, of Sicilian dialectal origin.]

Sicilian; fried aubergine, in a tomato sauce containing capers, olives, celery, and anchovy, garnished with slices of tuna, crawfish, etc.

[kap-oh-NAH-tah] A Sicilian dish that is generally served as a salad, side dish or relish. Caponata is composed of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers and vinegar, all cooked together in olive oil. It's most often served at room temperature.