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 ...

Suzy and Tom Lyons say "so what" to the idea that the world is filled with good caponata recipes, because they both are confident that they have the very best recipe. Tom clipped Chef David Pasternack ...

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 ...

The caponata, plenty good, was raised to new heights after I talked to the chef who shared his recipe for that Italian eggplant dish. Sam Palmisano, chef/owner of Pulcinella's, was talking about the ...

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.

Q: I very much enjoy your weekly column with the recipes you are able to provide and I like reading your “tip of the week”. I love the caponata, made by Doris Italian Market. Would you please be able ...

Until recently, eggplant caponata was one of Cava’s most popular Mediterranean small plates. Fans of the dish—punched up with chopped olives, capers, and a scattering of mint—may be dismayed to see it ...

"CAPONATA IS LIKE the Sicilian ketchup," Dave Pasternack said. "As a condiment it's very versatile." This sweet-sour eggplant relish works just as well as a side dish or even the main event, ...

The number of full-fledged vegans in the U.S. has remained relatively unchanged in recent years at 2 to 3 percent of the population. But the number of people adding plant-based meals to their weekly ...

Heat 1 Tablespoon olive oil in a skillet over medium high heat. Add the diced eggplant and sauté until browned and tender (approximately 10 minutes). Transfer eggplant to a bowl. Add remaining ...