A trip to southern Italy inspired this “Greek” version of Caponata, the classic Sicilian summer eggplant stew. In my Ikaria cooking classes, we make all sorts of Mediterranean eggplant recipes and at least one combines eggplant with raisins or Corinthian currants, but it’s for a stuffed eggplant dish and it’s always a cooking class favorite. Throughout the Mediterranean, all sorts of recipes for eggplant abound. Whether in the Greek diet, Italian cooking, or in other Mediterranean traditions, Mediterranean recipes overall combine this classic summer vegetable with almost every imaginable herb, spice, and more. There are countless plant-based Greek recipes for eggplant. The marriage of eggplant and raisins is delicious, too, if unusual! Extra virgin olive oil, other fresh summer vegetables, Santorini capers and caper leaves, and one of my favorite Greek ingredients, petimezi, give this caponata a Greek twist!