I've been counting down the days until I could make a real ratatouille. Though I've found a great recipe, success is almost purely based on the ripeness of the ingredients, and tomatoes only just started to have any real flavor in the Midwest. But I came across this eggplant caponata from Blue Kitchen. It's essentially an Italian variation of ratatouille, but with briny capers and golden raisins to give it a little kick. More