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 ...

Given its mild flavor and dense texture, there’s a lot eggplant can do. It often stands in for meat when sautéed or in ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. The first time Vishwesh Bhatt ate caponata, it was at Susan Spicer’s New ...

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 ...

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 examples, our hamburger or steak, the sauces ...

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Too many summer vegetables are never a problem. When faced with an abundance, it’s helpful to have a few recipes on hand to put the season’s bounty to creative use. One flavorful option is to make a ...

Eager to uncover the secrets of Caponata di Melanzane, I apprenticed with local Sicilian chefs who were not only culinary ...

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 ...

To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be ...

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