I’ve been on an eggplant kick lately. It’s summertime and eggplant are everywhere in the farmer’s markets and grocery stores. People seem to be terrified of eggplant, probably because they don’t know how to cook it. The beautiful thing about these great vegetables is that they can be prepared so many different ways: grilled, fried, baked, or stewed. The real secret is to salt them for about 30 minutes before cooking, to remove the bitterness, and when frying, to use insanely hot grape seed oil.

Continue reading Caponata alla Siciliana Revisited at Our Italian Table.