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, ...

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 ...

Water 400 g Basil 10 g Rosemary 10 g Pipernia (regional Italian term for a mix of peppers or pickled hot peppers) 5 g Red pepper q.b. To prepare the creamy risotto with Sicilian caponata, cut the ...

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 ...

To prepare the caponata cups with tuna and tzatziki, start with the caponata. Cut off the top of the eggplant, slice it (1) and cut into 1/2-inch cubes (2). Heat a pan with some oil and fry the cubes ...

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 ...

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 ...

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 – ...

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 ...

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 ...