Recipes — eggplant

Also called Caponata, this spread from Sicily can be served bruschetta style on toasted baguette slices or as a sauce for grilled chicken breasts. It can be thinned with broth and served over pasta. 4 medium eggplants, peeled and diced 4 onions, sliced 1 1/2 cups olive oil Medium Intensity UP Extra Virgin Olive Oil 1/2 cup canned tomato sauce 4 stalks celery, diced 12 green olives, pitted and diced (Castelveltrano)  2 tablespoons capers 12 large black olives, pitted and diced 1 tablespoon of pine nuts 1/2 cup red wine vinegar 1/4 cup sugar Salt and Pepper Trim and peel...