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 ...

This classic Sicilian caponata combines tender eggplant with a rich sweet and tangy sauce for a bold and flavorful dish ...

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 ...

This flavorful eggplant caponata is delicious served with crostini, tossed with pasta, or enjoyed on its own as a classic ...

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 ...

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 ...

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 ...

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 ...

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 – ...

Getting your Trinity Audio player ready... Looked at closely, a culture’s signature foods are often just stories about its history. Such is certainly the case with Sicilian caponata. (Or, for more ...

Eugenia Bone is an award-winning food and nature journalist whose work on subjects like preservation and mycology appears in publications including Food & Wine, The New York Times, and Saveur. She has ...