About Caponata Recipe: Caponata is an eggplant stew known to have originated in Sicily, Italy. Eggplants, carrots and celery cooked in a sweetened sauce. It can be served as a warm side or a cold ...

Season to taste with salt and pepper. Let cool and serve at room temperature. Best made one day ahead, to let the flavors develop. Will keep up to 5 days in the refrigerator.

Nothing says summer quite like a zingy, fresh vegetable recipe. Perfect on its own or alongside a BBQ, this tasty caponata from Hugh Fearnley-Whittingstall’s new book, How To Eat 30 Plants A ...

and one-pot eggplant caponata pasta. But once I tried Perry Santanachote's recipe for her impossibly crispy baked eggplant, I ...

Eggplant caponata is a Sicilian dish used as a pasta sauce or stewed veggie when fresh, transforming into an all-purpose ...

Sette Enoteca e Cucina chef Amanda Freitag favors an Italian heirloom variety, the round, creamy-textured rosa bianco, for her tangy caponata. Look for them at Yuno’s stand Mondays and Fridays ...