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Caponata from 'River Cottage Veg'

Serious Eats Kate Williams Post a comment

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 Crisper Whisperer: How to Handle Eggplant Overload

Serious Eats Carolyn Cope 32 comments

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

Cook the Book: Bottega Caponata

Serious Eats Caroline Russock 2 comments

There are many things I ate in Sicily that I cannot replicate at home. Pasta con le Sarde, with its bizarre but awesome combination of sardines, currants, and fennel; Cassata, the tooth-achingly sweet cake made of ricotta, sponge cake, and... More

The Cartoon Kitchen: Caponata

Serious Eats Ed Levine 1 comment

This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on caponata. —Ed Levine... More

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