Caponata is a Sicilian-derived eggplant, peppers and olives dish.
While it superficially resembles the French ratatouille, caponata has more wham, more zest and no courgettes (zucchini). The sauce is a tangy, sweet and sour melange. Some recipes call for pignoli (pine nuts) but I prefer it without. Another version has bitter chocolate added, something I've never tried, but I have serious doubts that it would help it at all.

This picture shows most of the ingredients prepped and cut and ready to cook.