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 ...

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 ...

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 ...

Caponata is a flavorful, sweet-sour Sicilian cooked salad composed of eggplant, onions, tomatoes, garlic, herbs, olive oil and vinegar. It’s subject to as many variations as there are cooks who ...

I am Giovanni Guarneri, the chef of the restaurant "Don Camillo, Il Ristaurante dal 1985"Today we are preparing a traditional Sicilian dish: the CaponataThe Caponata is prepared differently in each ...

Caponata is a flavorful, sweet-sour Sicilian cooked salad composed of eggplant, onions, tomatoes, garlic, herbs, olive oil and vinegar. It’s subject to as many variations as there are cooks who ...

1. Cut the eggplant into 1-inch cubes and place in layers in a colander, sprinkling each layer with salt as you go. Leave to drain for 30 minutes. Rinse and squeeze the eggplant dry with your hands. 2 ...

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 ...

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.