Italian kids in the Middle Ages ate Caponata, a zesty eggplant spread. The traditional recipe is said to originally come from Spain. Kids can serve caponata as an appetizer with focaccia (like in the picture above), breadsticks, or in a sandwich. It is also delicious in a small tart or phylo shell. Preheat oven to 450 degrees. Kids can put in a large bowl 1 chopped medium organic eggplant in cubes and 1 minced organic garlic clove with 2 tbsp organic extra virgin olive oil. Cover a baking sheet with parchment paper, spread the eggplant mixture on the baking sheet evenly in one layer, and bake for 15 minutes. Kids can put in a clean large bowl 4 diced Roma tomatoes, 1/3 cup sliced celery, and ½ cup chopped organic red onion with 1 tbsp organic extra virgin olive oil. Cover another baking sheet with parchment paper and spread the tomato mixture on the baking sheet evenly in one layer. When the first 15 minutes are up, place the tomato mixture in the oven with the eggplant and bake for another 15 minutes. Pour the veggies in a large bowl and let cool. Toast 2 tbsp organic pine nuts single layer on a baking sheet in a preheated 375 degree oven, stirring once or twice for 5 minutes. Stir into the veggies 2 tbsp chopped organic kalamata olives, 2 tbsp rinsed organic capers, 2 tbsp toasted organic pine nuts, 3 tbsp organic balsamic vinegar, 2 tbsp chopped fresh parsley, 1 tsp organic cane sugar, ½ tsp sea salt, and 1/8 tsp cayenne pepper. Kids can store their caponata in the refrigerator in a glass jar with a lid or serve it immediately at room temperature for a great party snack.