Mary Ann's Blog
Sicily on a Plate
August 14, 2024
Eggplant is a defining dish of Sicily and used in so many ways from eggplant parmigiana to eggplant meatballs and my favorite, caponata, a sort of sweet and sour eggplant salad. Cocoa, the surprising ingredient here, gives this dish its clean finish. Cocoa was introduced into Sicilian cooking in the seventeenth century by the Spaniards. Other versions of caponata include bits of fried sweet peppers, pear slices, and raw almonds, and cinnamon and cloves are also added. I use small eggplant from my garden. This recipe makes a lot but keeps well in the refrigerator for several weeks.
Get my recipe for Caponata (Eggplant Salad) here.
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