As seen in Food and Wine's Eggplant Caponatina recipe.

On the coast of Sicily in the town of Salina, Antonino Caravaglio has made a life out of cultivating a flowering bush whose buds lend their savory flavor to dishes the world over. While this plant produces a lovely pink flower, the appearance of it marks the passing of a caper's life - it is the bud of this flower which Caravaglio harvests and buries in salt for 20 days which becomes the caper we know. The capers are then aged for 2 months, allowing the floral flavor to blossom.