'caponata' on Serious Eats

Caponata: The Flavor-Packed 30-Minute Sicilian Dish We Should All Be Eating More Of

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet-and-sour sauce can be shockingly flavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate it. But once that recalibration is done, man oh man is it great stuff. More

Sicilian Eggplant and Pine Nut Caponata

Caponata, the Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce can be shockingly flavorful the first time you try it. And I'm not using the word shockingly lightly here. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate it. But once that recalibration is done, man oh man is it great stuff. More

Caponata from 'River Cottage Veg'

Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled...well, anything. This version, from Hugh Fearnley-Whittingstall's version in River Cottage Veg, calls for an ingredient that I'd never thought to include in my caponatas: chocolate. More

Caponata from 'River Cottage Veg'

Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled...well, anything. This version, from Hugh Fearnley-Whittingstall's version in River Cottage Veg, calls for an ingredient that I'd never thought to include in my caponatas: chocolate. More

The Food Lab's Thanksgiving: Sicilian Style Sweet and Sour Broccoli Rabe

I don't think they really eat broccoli rabe like this in Sicily, but having just returned from a week of gorging myself on everything I could find on that pretty and olive-oil soaked island, I can tell you that the flavors represented in this dish—the sweet and sour of vinegar and sugar, the butteriness of pinenuts and olive oil—is about as Sicilian as it gets. Plus, "Sicilian Style Sweet and Sour Broccoli Rabe" just sounds sexier than "Not-Sicilian Broccoli Rabe with Sicilian-ish Flavors," doesn't it? More

The Crisper Whisperer: How to Handle Eggplant Overload

I received an email a few days ago from Serious Eater krossbow with the arresting subject line "Please help - eggplant" and a photo of two very impressive mail crates full of purple beauties. Krossbow, that's a lot of eggplant. In a way, I almost hope you Photoshopped that picture just to get some attention. But you seem awfully nice, so even if you did, Imma help you out. Folks, let's not let all that eggplant go to waste. Please leave your favorite eggplant recipes in the comments. More

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