"I got pretty cocky, I guess, about the tomatoes and peppers and the staples we grew, " says Mr. Biggins, who averaged five pounds of tomatoes per plant before stink bugs arrived on his farm.

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Broil the mixture for about 20 minutes, using tongs to rotate the tomatoes every five minutes until lightly charred and cooked through.

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Pantelleria's caponata contains all five of the island's staples: eggplant, tomatoes, olive oil, almonds and capers.

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