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 ...

1. Cut the eggplant into 1-inch cubes and place in layers in a colander, sprinkling each layer with salt as you go. Leave to drain for 30 minutes. Rinse and squeeze the eggplant dry with your hands. 2 ...

To prepare the caponata cups with tuna and tzatziki, start with the caponata. Cut off the top of the eggplant, slice it (1) and cut into 1/2-inch cubes (2). Heat a pan with some oil and fry the cubes ...

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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 ...

If you prefer your pasta salad mayo-free, this recipe is for you. Inspired by eggplant caponata, this pasta salad is punchy, deeply savory, herbaceous, nutty and the perfect make-ahead dish for summer ...

Think of caponata as the Sicilian version of ratatouille. With a tumble of eggplants, tomatoes, peppers, and onions, caponata is a celebration of late-summer produce, brought to life with an ...

This is a great summertime dinner recipe that utilizes the bounty of the season's harvest. It can be eaten at room temperature, even the next day, mixed in with greens for a salad; it's delicious any ...

Ah, Sicily, Italy. A foodie’s mecca. On a recent culinary journey to the island, we learned that the cuisine of Sicily takes its flavors from the sea, land and mountains. The exceptional quality of ...

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 ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

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 ...