Cut eggplant in 1-inch cubes; In a large skillet, heat extra virgin olive oil over medium heat.

Add eggplant first, and let it cook for 5 minutes, then add the rest of the ingredients (except Fiore Dolce) to make the sauce base; Stir to combine.

Simmer on medium-low heat for 15/20 minutes.

Allow caponata to rest in the refrigerator for 2 hours.

Serve warm or at room temperature with crostini and shave Fiore Dolce on top