Eggplant Favorites, Rooted In Sicily

Three of the most famous eggplant dishes are pasta alla Norma, eggplant caponata and eggplant parmigiana.
Eggplant parmigiana is often blanketed in tomato sauce, which makes this tomato-free version, which I learned from a Sicilian cook in a small town outside Palermo, rather unusual.
Serve caponata on little toasts as an appetizer or to accompany a meal — or as a picnic lunch with a loaf of crusty bread.
Some fry large slices of eggplant and lay them over the pasta, or ring the platter with them instead.
Those anchovies, melted into the crisp bread-crumb-and-cheese topping, provide a sharp contrast to the sweetness of the eggplant.

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