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, ...

Add Yahoo as a preferred source to see more of our stories on Google. dish of French ratatouille surrounded by ingredients - Vicuschka/Getty Images Like French ratatouille, Italian caponata is also a ...

If you have the time, make the caponata at least a day ahead; it's one of those dishes that improves with time. Eat it as they do in Sicily: spooned over bread or focaccia, alongside roast lamb or ...

Preheat oven to 375 F. Line a large baking sheet with parchment paper. Place the eggplant on the baking sheet and toss with 3 ...

To prepare the caponata cups with tuna and tzatziki, start with the caponata. Cut off the top of the eggplant, slice it (1) and cut into 1/2-inch cubes (2). Heat a pan with some oil and fry the cubes ...

This classic Sicilian caponata combines tender eggplant with a rich sweet and tangy sauce for a bold and flavorful dish that’s perfect as a side or appetizer. #Caponata #ItalianFood #EggplantRecipe ...

Eggplant peaks from summer to early fall, when it can still be harvested young—after that, we’re left with imported, waterlogged stragglers in the produce aisle. So I urge you: Celebrate eggplant now ...

SICILY IS ONE of those Mediterranean places I return to as often as I can and dream about when I cannot. The heart-shaped island, strategically situated between Europe and Africa, is the largest and ...

Benedetta Jasmine Guetta shares the story behind this traditional vegetable-packed dish, a sweet and sour aubergine stew rooted in the island's pre-Inquisition Jewish community. Sicily has long ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. When I worked ...

As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golden raisins to this tangy caponata. It's delicious on toast or with pecorino cheese.

I thought I'd mix and match this week with a fusion dish from Italy and Argentina. Although they're far apart in distance, both countries have food cultures that are ingrained in their way of life – ...