1. The dish more people probably
associate with Sicily than any
other is caponata, a
(generally) eggplant delight
that has now spread
throughout the Peninsula,
much in the manner of
cotolettaallamilanese. As
is the case with the
cotoletta, which is one thing in
Milano and too often something
else elsewhere, much of the caponata one
encounters outside of Sicily is a shadow of what it should be -- a zesty
summer dish that's ideal for perking up an indolent appetite on a hot day.
Eggplant is very low in sodium, fat and cholesterol, and contains
substantial amounts of many essential nutrients. One cup of cooked
eggplant has only 28 calories, and it is an excellent source of both soluble
and insoluble dietary fiber, which helps to remove toxins from the body,
lowers cholesterol and reduces the risk of colon cancer.
Eggplant is in season from August to October, but is available throughout
the year. Choose eggplants with intensely colored skin that is smooth,
unblemished, and free of cuts or bruises. The flesh of a ripe eggplant
should spring back when it is pressed. To store, place in a perforated
plastic bag in the refrigerator and use within one week. Eggplant can be
prepared in a multitude of ways, including grilling, baking, stir-frying or
stuffing. Eggplant parmesan is a very popular and delicious dish, as are
grilled eggplant sandwiches. Baba ganoush, a Middle Eastern eggplant dip,
is simple to prepare by blending peeled, roasted eggplant with tahini
(sesame paste), olive oil, garlic and lemon juice.