Stewed eggplant that is fresh or preserved from summer creates a delicious side or lunch served over toasted bread.
Caponata is a triumph of taste with veggies as a key ingredient. The Sicilian dish with a unique sweet-sour flavor is perfect to fill a panini.
With a Moroccan twist, this spiced eggplant caponata is perfect over pasta with sweet golden raisins and fresh parsley for a simple weeknight meal to serve a crowd of hungry friends.
The mouth-watering smell of tomatoes and eggplant go great as work lunch tucked inside a baguette with mozzarella and fresh basil or with polenta.