While caponata is at times likened to French ratatouille, it’s distinctly Sicilian — firmly rooted in the island’s culinary ...

4 small Italian eggplants (1½ to 2 pounds) 2 tablespoons plus ½ teaspoon kosher salt, or more as needed. ¼ cup extra-virgin olive oil, plus more for brushing ...

Are you a fan of eggplant? Some people love ‘em and some people rather just stick to using them as questionable. We are HUGE fans of eggplant and, in this episode, we will be turning this ...

Directions: Cut the eggplant into ¼-inch thick slices. Pour 6 cups of cold water into a large bowl with 1 teaspoon of salt. Add the eggplant slices and soak for 30 minutes until water turns brown.

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.

Eggplant is such a classic vegetable but ... This recipe is a little more complex but a delicious Greek ... Drain the potatoes and lay them down in a 10 X 13 inch baking dish. Layer Two: Eggplant.

What’s in season: We often think of eggplant (also called aubergine) as a vegetable because we find it in so many savory dishes, but eggplant is actually a tropical fruit.