It’s the end of summer, so why not go out with a bang and make caponata? Caponata is a Sicilian vegetable stew or compote. It slightly resembles Provencal ratatouille, but while both are tomato-rich stews consisting of a bounty of summer vegetables and aromatics influenced by their geography, they diverge from there. Ratatouille typically includes a variety of vegetables, such as eggplant, squash, and peppers, and is bright and restrained in its summery balance. Caponata, on the other hand, is feistier and more fragrant, with a decidedly sweet and sour, or agrodolce, nod to its Italian roots and Greek and Moorish influence. Eggplant is the dominant vegetable in caponata, cooked until golden and squidgy, and punctuated with briny olives and capers, laced with vinegar, and refreshed with sweet raisins and honey. If you’re going to salute the end of summer, you might as well exit loudly with this lip-smacking condiment. …