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A New Member of the Caponata Family
You may think you’re tired of eggplant, but just wait until October -- you’ll be missing the purple nightshades at the market before you know it. When you’ve had enough parmesans (does that even exist?), ceviche it.
It’s in the caponata family, to give you a frame of reference, though we don’t know quite which relative. Be warned: it’s little bit of work, but the result -- a perfect, garlic and basil-laced pasta sauce, spread, or pizza topping -- will be well worth the effort. Make a huge batch tonight, and use it all weekend long.
Sicily’s Eggplant Ceviche For Summer from Zester Daily
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Tags: what we're reading, zester daily, eggplants, ceviche, recipe
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
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9 months ago Cinnamin
I am so kicked you profiled all these varieties! I get to buy them at my grocer; if there's one thing we get in plenty of sizes and shape variations here in India it's eggplant. I think I'll share a recipe next week itself!