When I was little, I really hated aubergine. As an ingredient so widely used in Italian cooking, I was always encouraged to try it again and again and again, but I was convinced that I would never understand the appeal. 513 more words
Tags » Caponata
Now that the Christmas party season is technically upon us, I find it difficult to come up with new and exciting food ideas for guests and visitors, but this one should be a winner every time, and is a lot more interesting that vol au vents or canapés! 280 more words
I have posted a caponata recipe before, but having not made it for a while I had forgotten how really satisfying and rich this was as a meal. 285 more words
Are you in the heart of Valletta working hard to find a good restaurant where to eat delicious Mediterranean food?
A good choice can be Legligin. 393 more words
My garden produced an abundance of aubergines – or eggplants, depending on which side of the Atlantic you’re from – this summer. I love aubergines, they are like a canvas for almost any flavour, blending with whatever you want to cook them with and enhancing flavour and texture. 885 more words