Salt and pepper

Olive oil

For the Caponata: In a large cast iron skillet over medium-high heat, add about 4 tablespoons of olive oil. Saute the onions for 1-2 minutes until soft and slightly caramelized. Add the remaining vegetables and season with salt and pepper. Cook for about 10-15 minutes, stirring occasionally.

Once the vegetables are caramelized and soft, deglaze with the vinegar and water and reduce until all the liquid has evaporated. Adjust the seasoning, remove from heat, and stir in the mint.

For the Sweet Potato Crisps: In a large mixing bowl, mix together the sweet potato, onion, egg and cumin. Season with salt and pepper.

In another cast iron skillet, over medium high heat, add about 3 tablespoons of olive oil. Once hot, use a tablespoon measure and scoop heaping tablespoons of the sweet potato mixture and press in the pan. The thickness should be about 1/4-inch. It may be necessary to work in batches, depending on the size of the pan. Cook the crisps for 3-4 minutes on each side, or until golden brown.

Once the sweet potato crisps are soft and cooked through, remove to a plate lined with paper towels. To serve, top the sweet potato crisps with the caponata and garnish with fennel fronds.

(Mario Batali is the award-winning chef behind twenty-four restaurants including Eataly, DelPosto, and his flagship Greenwich Village enoteca, Babbo.)