Eggplant caponata is a Sicilian dish used as a pasta sauce or stewed veggie when fresh, transforming into an all-purpose condiment when stored in a jar. While the original recipe stews tomatoes, ...
Preheat the oven to 400 degrees F (200 degrees C).
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 ...
Put an eggplant in front of a cook and inventive results are sure to follow. There is Provencal ratatouille with tomatoes and garlic (it made for a cute movie too). Greek moussaka combines eggplant ...
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Too many summer vegetables are never a problem. When faced with an abundance, it’s helpful to have a few recipes on hand to put the season’s bounty to creative use. One flavorful option is to make a ...
Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...
Zen Chung/Pexels) Eggplant is the dominant vegetable in caponata, cooked until golden and squidgy. Caponata is a Sicilian vegetable stew or compote. It slightly resembles Provencal ratatouille, but ...
White, purple, and pungent, the rutabaga isn’t about to overtake bacon as a menu darling. Yet this root vegetable can be rendered delicious in capable hands. Proof: We challenged three local chefs to ...
Whether it’s enjoyed as an accompaniment to a main dish or on its own over pasta, caponata is a mainstay of Italian cuisine. Here’s Food Network chef Giada De Laurentiis’ spin on this classic meal. In ...
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Eggplant Caponata, a Sweet & Sour Vegetable Stew
Eggplant Caponata is a Sicilian-style ratatouille with a unique sweet and sour flavor profile, achieved by balancing sugar and vinegar. The key to a creamy texture is frying the eggplant properly, ...
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