Caponata is a sweet-and-sour Sicilian vegetable stew made with eggplant and tomatoes. Served cold it is delicious as an appetizer, on toast, or as part of an antipasto plate; hot it can be tossed with ...

Make eggplant caponata with just a few ingredients you might already have! Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less! Chef Ian Thurwachter, ...

Eggplant caponata on toasted baguette slices. The best complement for eggplant is some combination of sweet, salty and tangy. In its natural state, eggplant is tough, spongy and bitter — pretty vile, ...

FARGO — We have successfully grown eggplants for many summers in Fargo and never cease to marvel at how this medium-sized, leafy plant can produce such a hearty vegetable. Eggplant is a staple ...

Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception. All around Italy (and the world), chefs and grandmothers and uncles are making a ...

Preheat the oven to 250 F. Place the eggplant in a large bowl and sprinkle with the salt, tossing evenly to distribute. Place the salted eggplant in a colander and allow to drain for 20 minutes.

When the thermometer rises when we’re still in school — as it occasionally has recently — my thoughts turn to what I can cook without cooking. Often this means making something late at night so the ...

1. Preheat oven to 400 degrees. 2. Place eggplant on a parchment lined cookie sheet and sprinkle with salt for 30 minutes. 3. Wash eggplants off in colander and pat dry. 4. Toss the eggplant with 6 ...

Indulge in the rich, tangy flavors of our Eggplant Caponata, a delightful Mediterranean dish perfect for any meal. This vibrant recipe combines eggplant, bell peppers, tomatoes, and olives, making it ...

Caponata is traditionally a Sicilian-style eggplant dish that is a must during the hot summer days of Italy. Fresh eggplant combined with even fresher tomatoes and a hint of sweet and sour make this ...

In its natural state, eggplant is tough, spongy, and bitter—pretty vile, all in all. Generally, vegetables (especially ones with a reputation for being vile) do not benefit from overcooking—think ...