Creamy risotto with Sicilian caponata really brings together the best of Northern and Southern Italian cooking. It’s this amazing dish where creamy risotto—that Arborio rice slowly soaking up broth ...

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 ...

Q: I very much enjoy your weekly column with the recipes you are able to provide and I like reading your “tip of the week”. I love the caponata, made by Doris Italian Market. Would you please be able ...

Suzy and Tom Lyons say "so what" to the idea that the world is filled with good caponata recipes, because they both are confident that they have the very best recipe. Tom clipped Chef David Pasternack ...

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The caponata, plenty good, was raised to new heights after I talked to the chef who shared his recipe for that Italian eggplant dish. Sam Palmisano, chef/owner of Pulcinella's, was talking about the ...

Heat 1 Tablespoon olive oil in a skillet over medium high heat. Add the diced eggplant and sauté until browned and tender (approximately 10 minutes). Transfer eggplant to a bowl. Add remaining ...

Caponata is a masterclass in balancing sweet, sour and salty, said Anna Jones. It's most often made with aubergine, which you have to fry in lots of olive oil first, making it less than ideal for a ...

There are not a lot of caponata recipes suitable for canning. Because it is a condiment that you eat “out of the jar” like salsa and it isn’t heated, you have to be careful which recipe you choose.

Preheat the oven to 250 F. Place the eggplant in a large bowl and sprinkle with the salt, tossing evenly to distribute. Place the salted eggplant in a colander and allow to drain for 20 minutes.