The caponata was gorgeous. It's very filling and we have enough left for a pasta sauce tomorrow (Yotam's recommendation). Caponata is vegan and low in carbohydrate (though high in oil, thanks to those aubergines soaking it up). To go with it I bought a ciabatta and made some garlic bread in the end. My way is to chop up a garlic clove or two and marinate it in extra virgin olive oil. I then brush the oil on to both sides of the ciabatta slices and toast 'em. No butter, no cheese. We are happy!