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, ...

Caponata brings together the rich flavours of summer vegetables with a sweet-and-sour twist consisting of fried eggplant and ...

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 ...

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 ...

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 ...

Felicity Cloake’s perfect caponata. Photograph: Felicity Cloake for the GuardianAubergine is the star of this classic sweet and sour Sicilian vegetable dish – but the rest of the ingredients are up ...

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 ...

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 ...

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 – ...

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 ...