Caponata, cooking eggplant question
I want to try David Lebovitz’ recipe for Caponata BUT don’t want to fry the cubes of eggplant in all that oil.
https://www.davidlebovitz.com/caponata-recipe-italian-sicilian-eggplant-salad/
Recently I roasted slices of both Japanese and Chinese eggplant, 400 degrees, 1/2 sheet pan, little olive oil and salt. I ended up preferring the Chinese eggplant (kind Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude