Caponata Adapted, just a little, from this excellent Saveur recipe I am a heathen (!) who rarely salts my eggplant, which generations of eggplant-cookers swear improves its texture and fry-ability. I don’t find it necessary to get a good flavor (less bitter, is the argument) or texture and laziness wins. But, should you wish to, […]
from smitten kitchen http://ift.tt/1VLtuxB
No comments:
Post a Comment