Sicilian Eggplant and Pine Nut Caponata

This Sicilian dish of eggplant and other vegetables sautéed in a sweet and sour sauce is shockingly flavorful. Packed with extra-virgin olive oil, raisins, pine nuts, herbs, vinegar, sugar, and a slew of other ingredients, it's the kind of dish you have to recalibrate your whole mouth for in order to really appreciate.

Caponata

Caponata is a very tasty Sicilian dish that's easy and quick to make. It can be used as a main or a side for dinner and it's great served with salmon and a slice of sourdough!

Caponata from 'River Cottage Veg'

Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled...well, anything. This version, from Hugh Fearnley-Whittingstall's version in River Cottage Veg, calls for an ingredient that I'd never thought to include in my caponatas: chocolate.

Orecchiette con Salsiccia e Cime di Rapa (Orecchiette With Sausage and Broccoli Rabe)

This is a rich, meaty variation on the classic Apulian pasta, made with pork sausage, bitter greens, olive oil, garlic, chiles, and al dente orecchiette.

Pasta Alla Norma (Sicilian Pasta With Eggplant, Tomatoes, and Ricotta Salata)

A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.

Josephine's Caponata (Eggplant Appetizer)

This sweet, tangy, briny caponata is delicious with crisp crostini toasts or wedges of crusty bread and a glass of wine. Great for entertaining!

Eggplant Pasta

This Eggplant Pasta is One of Italy's Most Legendary Pasta Today we are making one of Italy's, specifically Sicily, most famous and legendary pastas, Pasta alla Norma, the star of which is eggplant.

Pasta with Eggplant, Portobella, and Tomatoes

I spent a good portion of the last month making eggplant parmesan for the Food Lab article on the subject. This left me with a few things: lots of canned tomatoes, plenty of Parmigiano-Reggiano, a slew of eggplants, and a great microwave-then-cook technique for getting the most out of their texture. That's about all there is to say about this recipe, other than the fact that it takes about 20 minutes to throw together, and is really good to boot.

Bucatini with Roasted Eggplant and Cherry Tomato Sauce

Turn fresh summer produce into a hearty pasta dish with a fresh cherry tomato sauce, roasted eggplant, and herbs. Perfect for the transition to fall!

Orecchiette con le Cime di Rapa (Apulian Orecchiette With Broccoli Rabe)

Straight from the heel of Italy, this orecchiette features olive oil, garlic, chiles, anchovies, bitter greens, and toasted breadcrumbs.