Caponata カポナータ

I cook caponata at least once every summer when eggplants are in season.  Caponata is a Sicilian dish which contains deep-fried eggplants and olives cooked with wine vinegar in a sweet and sour sauce.  With eggplants which contain polyphenols, lycopene-rich tomatoes, as well as olives which are rich in Vitamin E, powerful antioxidant function can be expected.  I put good amount of onions and rosemary as well.

When it was done, it looked like this. 
We can eat this while it is hot, but I usually store this in the refrigerator and eat it in the next day.  I cooked this last night and had some while ago.  It was so delicious and I want a glass of wine!  This would last for few days so I wish I made this much more.
Today is Labor Day and I hope everyone is having a good time.  I am going to prepare barbecue as well, though my family would eat simple hamburgers and hot dogs only.  When I want to eat vegetable, I may take this out from the refrigerator and eat it again.