Caponata is a Sicilian dish that was always served as an appetizer. You can dice it very small and use a dip with endive leaves or prepare chunky. It is a great accompaniment to many dishes such as a grilled swordfish or over roasted chicken.
Heat a large Dutch oven over medium-high heat. Add about 2 tablespoons of olive oil. Add in sausage and cook for about 7 minutes, breaking a part by using a wooden spoon.
Add in eggplant, zucchini, onion and garlic. Drizzle 2-3 tablespoons of olive oil then season with sea salt and pepper. Stir mixture gently with a wooden spoon.
Reduce temperature to medium and cook for another 7 minutes then add in crushed tomatoes, tomato paste, and red wine vinegar. Reduce heat to medium-low and stir occasionally while cooking for about 20 minutes.
Add in capers, parsley and crushed red pepper flakes. Stir into the mixture. Let cook for another 5 minutes then taste an eggplant as it should be golden brown and soft.
Remove from heat and enjoy!