ca·po·na·ta
(kä′pə-nä′tə)n. A dish of eggplant, tomato, and other vegetables, cooked in olive oil and served at room temperature, often as an appetizer.
[Italian caponata, capponata, from cappone, capon (probably as in cappone di galera (literally, "galley capon"), a sailor's dish of cold moistened hardtack and other ingredients), from Old Italian, from Latin cāpō, cāpōn-.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
caponata
(ˌkæpəˈnɑːtə) n (Cookery) (in Sicilian cookery) a dish of fried seasoned aubergine and other vegetables, served as an appetizer
[Italian]
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