Tea, you're in conflict with the whole of Sicily on this one!
Slothrop, the tagine sounds ace. As to the caponata, the salsa is approximately what I made last night (aside from the aubergines obv)...I'm gonna do a rerun with roasted tomatoes and better fried aubergines and see if I can get it tasting good. On the other hand, I have some leftovers, and perhaps it's one of those dishes that needs to sit overnight to develop. That's likely actually, since in Sicily it's often served as a cold antipasto, so I understand.