Here you go Seagrass! I made it again this week and had the leftovers over pasta. Delicious.

Thank you !!

I have been making caponata these last couple of weeks after having bought a half bushel of eggplants that I shared with a friend.

Basically, it is sauteed eggplant and vegetables in a tomato base and seasoned with a bit of vinegar and I use raisins for a bit of sweet.

Just use the basic idea and you can add whatever firm vegetables you like.

I dont use anything out of season for mine, since this is the time of year that we eat only vegetable and fruits from a local farm. I will save the carrots and cauliflower for the winter months when I dont have fresh farm prouduce.

I make a nice spongy flat bread much like a pita bread and heat it up with a bit of mozzerella in the middle, fold it over and fill it with the capontata much as one would a taco.

I love my home made flat bread and use it often just as above, filled with something.

I find most pita bread from the grocery shleve to be very thin and not very appealing. I love my own that I make. Made some more yesterday, from whole wheat this time.

Just dont get to hung up on the terminology of what to call this bread. It is bread . It is good. It is versatile. Fold it around something wonderful, top it with something and broil it, melt some cheese on it, add a burger patty, fill it with your dressed salad, or cut it into small squares and drop it on top of hot pot of some broth or stew to cook a bit like a noodle. You can also use it ot dunk in your soup.

Right now we are having it with caponata, since that is the flavor of the moment.

In the summer, especially, I try to keep some in the freezer since it pairs so well with fresh summer produce and broad beans .

Actually, you can bake many bread doughs as a flatbread. I have never tried to bake a sweet bread this way. Mine is made with buttermilk or yougurt, but I have baked a potato bread dough in this manner and that makes a lovely flatbread that is rich with potaotes.

I suspect that you could do the same with some store bought dough, but I have never bought that, so...........try it if you arnt into doing your own. Roll it out about 6 or 8 inches diameter and about 1/8" thick and plop it down in a hot dry skillet over a fairly high heat and after it has risen up, pouffed a bit, and the underside has browned a bit, flip it over for another minute and it is done. All told it is about a 3 minute bake.

Naan, pita, a flour tortilla all can be used interchangably for many things. They are all just variations of flat breads. But, I find the grocery bought versions to be so non-descript and lacking in appeal.

The best thing to have wiht caponata, in my opinion. But, it requires good bread.

Looks yummy! i copied the recipe. Thank you!