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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