Enfin je l'ai trouvée. Your recipe sound wonderful. Connectez-vous pour évaluer cette recette et pour écrire vos commentaires! Make sure to sop up the excess oil with paper towels. Thanks for sharing this. Frank18 June 2011antipasti, Sicilia, summer34 Comments. Dec 15, 2017 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau La caponata, one of the most famous Sicilian dishes, is a good example. We order the complete Christmas dinner to celebrate our Christmas in the netherlands, from antipasti to dessert every... single dish brings me to my home country Italy more specifically in Sicily.The fresh cavatelli made with Agrigento sauce, was a journey to my childhood the tomato sauce was really Sicilian and flavour and … mohamed. Poursuivre la cuisson 5 minutes. I'll be looking around now…, Thanks, folks, for all your lovely comments! Assolutamente no!Poi, per carità, ti sarà venuta deliziosa lo stesso, eh! Caponata is one of my mom's signature dishes!!! Both my mom and dads parents are Sicilian and my grandma's would make this dish alot. Traditional recipes will tell you to de-string the celery and blanch it before sautéing, because in the old days celery was very strongly flavored and had tough filaments. @Drick: See Winelady's comment just above yours—seems you can, indeed, roast the eggplant to cut down on the oil content. Great recipe! ... Watch: How to make any soup exciting, with Josée di Stasio. En fin de cuisson, saupoudrer de persil. Elle était tout aussi délicieuse que la veille. October 29, 2018 Food. Turn off the heat and let the dish cool entirely before serving. Hello Frank, it has been a while since we last exchanged words. mille grazie 8 août 2020 - Découvrez le tableau "Jeux de stimulation mentale" de MarieSoleil Vandal sur Pinterest. It's become so automatic by now I I sometime don't even remember to mention it…. I spent more time in Sicily before I ended up here and my intro to the Italian kitchen was through Sicily..although in these parts they'd say that isn't italian. I’ve also seen recipes with considerably less celery and/or tomato. L'animatrice nous propose de la suivre … and involtini and ratatouille. Caponata alla siciliana (Sicilian Eggplant Antipasto). It's really a very easy dish to prepare and can be served as an appetizer, or served over pasta which is how my friend likes to serve it. You've done a great job! Keep the recipes coming your blog is great source of inspiration and a great memory jogger. In short, you can play with the proportions and ingredients—but whatever you do, the eggplant should always be the star of the show! Il nome “caponata” in origine indicava un pesce. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), Melanzane al cioccolato (Chocolate Eggplant), Italian Tomato Salad: The Essential Guide, https://memoriediangelina.com/2011/06/18/caponata-alla-siciliana/, 1 kilo (2 lbs.) The first step in this recipe, which is not absolutely necessary but a good idea, especially for larger, more mature eggplant, is to remove the excess liquid from the eggplant by sprinking the eggplant cubes with salt and placing them in a colander, with a small plate on top to exert some gentle pressure and one below to catch the eggplant liquid as it drains. . Voir plus d'idées sur le thème Recette entrée, Recette, Cuisine. You'll never miss another recipe! I fried them till nice and brown. It certainly is a tasty dish. The initial steeping of the eggplant in salt also helps. It tasted like it should but for some reason the skin of the eggplant were tough. My Florentine sig oth isn't all that crazy about it but I think it's b/c he's not a big eggplant fan. Leonardo was born on November 6, 1935, in Alberona, Italy, where he was raised until leaving his hometown to serve in the Italian Navy. Valentina Di Stasio. In 1958, Leonardo came to Orange, NJ, where he met his wife Anna Maria. Thanks, Katie! That strikes me as yet another way to wind up with a greasy dish;  my ‘one pot’ method works perfectly well and saves you some clean up afterwards. First, as mentioned, fry your eggplant at high heat, this will limit the amount of oil that the eggplant will absorb. . Apr 16, 2014 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Thought I'd share it with u , It appears to me you are quite proficient in Sicilian cooking as this dish looks and sounds amazing! How much sugar and vinegar, you ask? To remind myself with the cooking steps I had to look for a caponata recipe on the internet and that is when I found yours Slurp , @italicious: I hope to make it there some day, too! I've always used the recipe from the Tornabene's book “Sicilian Home Cooking”. Très bon. La prochaine fois, je vais réduire le sucre encore plus. Délicieux! Since this is obviously a summer dish, fresh tomatoes rather than canned are traditional. Oct 15, 2017 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. © 2020 Ricardo Media Inc. Tous droits réservés. L'animatrice nous propose de la suivre … There are many variants and the “classic” recipes collected throughout the island are 37. Please do come back and visit our site any time! Grazie!albert grandePizza Therapy, Just in time for eggplant season– always looking for new ideas and this sounds delicious. Jul 30, 2019 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau Saler et poivrer. Let the eggplant steep for an hour or more. , Simply an amazing recipe. ; The second part will be practical.You will experience how real … Other recipes add tomato paste for a ‘redder’ version. Add the tomato. Si on le congèle, est ce que cela altère beaucoup la texture? I always ask her to make it whenever she comes here to visit!!! Modern celery (at least here in the US) is raised to be almost ‘stringless’ and very mild in flavor. Je l'ai faite la veille et simplement réchauffée à la dernière minute. Part of my Italian ancestry comes from Sicily! Délicieux! L'animatrice nous propose de la suivre … @Spicie Foodie: If you do try it, let me what you think. Dans une grande poêle antiadhésive, à feu moyen-élevé, dorer la moitié des aubergines dans 30 ml (2 c. à soupe) d’huile. I love visiting Italy, but there's so much to see when there that going down to Sicily doesn't cross my mind. The other point is greasiness, since everything gets cooked in abundant oil. Jun 1, 2019 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. j'ai mis 4 c à table de vinaigre et j'ai réduit le sucre à 1 c à table. Commento di Walter Bonvini 25 Agosto 2018 7:05 pm. Season with salt and pepper as it cooks. HEAT a dash of olive oil in a heavy bottomed pan and sauté the eggplant cubes for a few minutes. it's one of my favorites and is always a hit at dinner parties. J'ai servi la caponata comme simple légume d'accompagnement. Thanks for stopping by. I hope you make it there one day to see what all of the hype is about! Once I tried it, I was hooked! But if you want to lower the oilyness (and the calorie count) there are a few tricks. Servir chaud ou tiède sur des croûtons, des pâtes ou avec un oeuf. Wow, your title sounds exotic & so does your recipe Lovely post! Of course, if you can find imported Sicilian capers, in particular the famous capperi di Pantelleria, that would be perfect. Wow! Caponata Finishing the caponata — 40 minutes. Hope u're well. Grazie mille Ronni Di Stasio, for being our voice. I LOVE it! Facebook gives people the power to share and makes the world more open and connected. The antipasti, delicious caponata and arancini, the pasta with gamberi and prepared with a … I would love to know why the skins would be tough, can you help me there…, I’ve cooked Caponata in the past following a recipe I watched on TV which was performed by an italian chef on location in Sicily, this one had courgette which is cooked same way you cooked the celery (with the seeds removed from the core) and added to the mix toward the end to simmer with the rest of the ingredients in vinegar and sugar Rispondi. A kind of southern cousin to the ratatouille of Provence, this dish stars eggplant, with celery co-starring and with tomato and onions in supporting roles, along with capers and olives, typically southern Italian flavor boosters. You should be very gingerly when mixing—a spatula will do a better job here than a spoon. Voir plus d'idées sur le thème jeux de stimulation mentale, bricolage avec des bouchons, jeux. Anita Di Stasio is on Facebook. I even saw little cans of it put out by Progresso! Visitez notre, Suivez les émissions de Ricardo sur Radio-Canada.ca. I hope to get to visit Sicily one day! Oct 19, 2017 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Always love your posts– so informative and delicious sounding . les oignons, le céleri et l’ail dans le reste de l’huile (30 ml/2 c. à soupe). Il y a longtemps que je cherchais une recette goûteuse à servir avec des pâtes. INCROYABLEMENT bon! I made this for a dinner party last week and it was a big hit. 19:47 31 May 20. L'animatrice nous propose de la suivre … brava! Jun 17, 2019 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Watch Queue Queue. I make my version in the summer, when both eggplant and tomatoes are available at the farmers' market. I soaked them in salt as recipe said. L'animatrice nous propose de la suivre … Season with salt and pepper as it cooks. More than a meal, Di Stasio is an event – no matter how momentous or intimate, how large or small – to be savoured, enjoyed and reminisced over. The size and age of the eggplant will determine how long you will need. Then also ADD the finely chopped onion and garlic and after another few minutes also add the tomato pieces. Sicilian food is by far my favorite, so varied and delicious! A theoretic 30-minute part, with an introduction to different kinds of flour and on how to use eggs and water, humidity percentage and cooking times. ADD bell pepper and celery and sauté a few minutes more. The caponata (“capunata” in sicilian dialect) is a typical product of Sicilian cuisine. Je l'ai terminé le lendemain et elle était encore très bonne. Besides removing the often bitter natural liquids in the eggplant, it produces a firmer texture. But, until last summer hadn't tried caponata because of the sweet and sour. The workshop is divided into two parts:. Many thanks, Mohamed, for your comments and kind words! I'll have to try that next time and see how it goes! @Dianeuk: An interesting idea! Oh, I've just posted an article on Amazing Kitchen Tips (Part I). This site uses Akismet to reduce spam. Naturalmente, prima di portarla in tavola dovete tenerla fuori dal frigo per un paio d'ore. Leonardo Di Stasio, 85, of East Hanover, passed away peacefully in his home on November 19, 2020. Ciao piacere di conoscerti. Vous n'êtes pas encore membre de ricardocuisine.com? I love Sicilian cuisine and I'm fascinated with the exotic flavor combinations used in their cooking. Everything was super tasty, special and freshly prepared. But the kind packed in brine will do fine in a pinch. I'm with you on the sweet and sour. Remove with a skimmer and set aside. Learn how your comment data is processed. Jun 2, 2018 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau In fact, even 30 minutes will help. The space will inspire, champion and give to, as a living, breathing staging ground of art, design, architecture, and ideas; the fulcrum of the Di Stasio ethos – food, art, ideas and philosophy. I am usually stuck in the way I prepare eggplant. Excellent mais bien meilleure servie sur un nid de couscous. Post was not sent - check your email addresses! Les champs marqués d'un astérisque (*) sont obligatoires. The word caponata always reminds me of Commissario Montalbano. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. N'hésitez pas a faire cette recette elle s'arrêteà tout ou presque (trempette, tartinade chaude/froide, sur des pâtes, sur des œufs, etc). If in doubt, take a bite and see if these preliminaries are needed. But your recipe has given more some inspiration to think outside the box! (Enameled cast iron pots work particularly well.) Have a great weekend . Répéter avec l’autre aubergine. I love it.A trick to it, especially if the eggplants are not too good, is to salt the eggplants and let them render water for 30 min or so before rinsing them and cooking them. And, yes, it has a sweet-and-sour finishing touch that, if not overdone, perfectly balances out the flavors. I just love eggplant and this recipe is just amazing. J'ai suivi les commentaires et l'ai servi avec du couscous. Utilisez votre profil Facebook pour vous connecter. and as Ciao Chow Linda says, youve really nailed this recipe. Seriously one of the best recipes ever invented! (Enameled cast iron pots work particularly well.) It also helps to brown the eggplant over high heat; this way it will brown before getting too soft. I wished chefs write recipes the same way you wrote yours, It is well structured and detailed followed with a couple of tips in making sure the end result is a perfect meal. Entrez l'adresse courriel et le mot de passe associés à votre compte ricardocuisine.com. You know you're right. Ciao,Silvana. En plus, on trouve tous les ingrédients au marché! Italianality. Remove with a skimmer and set aside. I used a small eggplant from my yard and two that were Sicilian eggplants. Rispondi. En raison d’un nombre important de questions, nous ne pouvons malheureusement répondre à tous. Work in batches to avoid crowding the eggplant, removing them with a skimmer when the eggplant cubes are just lightly browned to a basket or bowl lined with paper towels to soak up the excess oil. My sister and I still make it but we cut back on the oil by roasting the eggplant cubes. Now, of course, one person’s greasy is another person’s unctuousness, and this dish will never be fat-free. Cette recette deviendra un classique dans notre famille. 6 tomates italiennes, coupées en petits dés, 45 ml (3 c. à soupe) de vinaigre de vin rouge, 45 ml (3 c. à soupe) d’olives noires dénoyautées, 30 ml (2 c. à soupe) de persil plat ciselé. This video is unavailable. I have been experimenting with your recipe for pizza dolce and have come up with the addition of halved white seedless grapes stirred in before baking – very nice and gives lots of moisture…..As it is strawberry season I have also served it piled high with strawberries macerated in a little lemon and sugar. Copyright and other intellectual property laws protect these materials. the flavor must be incredible… I wonder, would roasting the veggies do as well? Commento di Misya 27 Agosto 2018 11:01 am @Walter Bonvini Aspettiamo notizie! L'animatrice nous propose de la suivre … Però di una cosa posso testimoniare: pinoli e noci non ci sono nella ricetta. Simmer the tomato until it has melted and reduced to a nice, sauce-like consistency. When all your eggplant is done, there should be less oil in the pan, but still enough to cook with. A minute or two before it’s done, add the sugar and vinegar, mix well (but gently!) Je l'ai terminé le lendemain et elle était encore très bonne. eggplant, cut into small cubes, 1 bunch of celery, cut into bite-sized pieces, 1 small can of tomatoes or 250g (1/2 lb) fresh, skinned and seeded, 250g (1/2 lb.) and interesting of the celery, I have not thought of the strings in years…. This extra step really does great things to the taste of this dish. Now add the onion to the remaining oil in the pot and sauté it gently until it is quite soft. That being said, after looking at this dish, I might have to rethink things. Réserver sur une assiette. Add the celery, sauté for a few minutes until the celery is tender but still has some 'bite' left in it. I'd give you credit and a link to your blog of course. Les recettes portant la mention "Choix Sain" ont été évaluées par une nutritionniste diététiste membre de l'Ordre professionnel des diététistes du Québec. Sep 30, 2014 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Six O'Clock Solution: John Dory with Caponata. There are two main points to watch out for when making caponata alla siciliana. I still haven't experienced all that I want to experience in the north! and let it finish simmering. CAPONATA 100% MARCHÉ CHAMPÊTRE Cette recette de Josée di Stasio est extraordinaire. Aug 19, 2013 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. We then saute the rest of the ingredients. The same goes for the celery. Saler et poivrer. Recipes vary as to how long you should leave them to drain; some call for several hours, but with most eggplant an hour will do. Caponata is said to be of Spanish origin and, like many Italian dishes, has an interesting history, which you can read about here. I made this caponata for a dinner party and, lo and behold, no leftovers…, Fabulous recipe Frank! Les aubergines de L'Agneau Maraîcher. and let it finish simmering. Citta brings to life a unique sense of hospitality, food and drink, architecture, and artistic movements. Ciao! The final simmering together of the ingredients should also last a few minutes. J'ai servi la caponata comme simple légume d'accompagnement. Work in batches to avoid crowding the eggplant, removing them with a skimmer when the eggplant cubes are just lightly browned to a basket or bowl lined with paper towels to soak up the excess oil. Now add back your eggplant and celery, along with the capers, olives and the marjoram. Bar Di Stasio. Smaller eggplant, by the way, tend to be firmer and are less needful of this initial step. CaponataCaponataRegion: Italy, SicilyCategory: Antipasto, Meze, Tapas, and Hors d'OeuvresSeason: AnyDifficulty: Labor Intensive Caponata, the Sicilian eggplant dish, is usually served as an antipasto at room temperature. 30 oct. 2020 - Découvrez le tableau "Recettes | Entrées, Amuses-bouche, Hors-d'œuvres et accompagnements" de Joanie G. sur Pinterest. Come mi piace la caponata! By the way, most recipes for caponata alla siciliana will tell you to fry the eggplant and celery separately, and then sauté the onion in yet another pot. Add the celery, sauté for a few minutes until the celery is tender but still has some ‘bite’ left in it. Another introduction to a new Italian dish. When you are ready to cook, gather up a handful of eggplant with a paper  towel, give it a gentle squeeze to dry the cubes, and throw them into abundant olive oil—about 1 cm (1/2 in) deep—in a large pot. Add more if you want a more pronounced sweet and sour flavor, but I like just a hint. À refaire. Our industry is crying out for help and Melbourne may never be the same again. Many Sicilian dishes remind me of Angelina’s Campanian cooking—and Sicilians actually lay claim to melanzane alla parmigiana, one of her signature dishes—but there is something  ‘different’ about some of the taste combinations you’ll find in Sicilian cookery, especially the tendency to combine sweet and sour. I understand what you're saying about Sicily. Nous l'avons mangé sur un nid de couscous et c'était effectivement un bon pairage. And once the dish has cooled, if you find the resulting dish is a bit too rich for your taste, you can either skim the excess oil off with a spoon or even (as I did last night) strain the entire thing over a sieve for just a minute or two to allow the excess oil to drain off. There is an alchemy to the unique chaos that is a restaurant in the heat of its ‘moment’. Even if you didn't get to Sicily, it seems like you captured the caponata perfectly. I'm new here and so glad to have found your great blog. 4-hour workshop with a complimentary glass of wine included.. Price: 60€/pp. I'll have to try it some time, always game for a new variation on the classics. A kind of southern cousin to the ratatouille of Provence, this dish stars eggplant, with celery co-starring and with tomato and onions in supporting roles, along with capers and olives, typically southern Italian flavor boosters. I love all the influences that make Sicilian cuisine what it is! À refaire. Aucune information ne sera publiée sur Facebook sans votre permission. Thanks Frank! I had completely forgotten to mention this first step of the recipe. Hi Frank. Lisa DeSisto of Rig-A-Toni's shows how to make this cold eggplant salad. J'ai ajouté des cubes de tofu pour protéiner la recette. Excellent work, will definitely look for more recipe on your site. Pour ma part, 2 c.à soupe de vinaigre de vin auraient suffit toutefois. Excellente ! Ajouter les aubergines réservées, le vinaigre, les olives, les câpres et le sucre. I have to admit, Sicilian food has always been something of a mystery to me. When you are ready to cook, gather up a handful of eggplant with a paper towel, give it a gentle squeeze to dry the cubes, and throw them into abundant olive oil—about 1 cm (1/2 in) deep—in a large pot. Now, as an americana living between Florence and Arezzo, naturally caponata is a foreign food to the locals but I still love it and make it every so often. Allow everything to simmer together for about 5-10 minutes. If we ever head that way again, maybe dipping south will be well worth it. @Pola: Right you are about the salting! J'aime le goût de cette recette, mais pour des pâtes, y a-t-il un moyen qu'elle ait plus l'aspect d'une sauce sans y changer le goût? Turn off the heat and let your caponata cool entirely before serving. Délicieux!Parcontre je préfère la cuisson au four sur un plaque à biscuit à 400 F environ 50 minutes.Mes tomates sont coupées en deux,épépinées et disposées sur les autres légumes,la peau vers le haut ;-). Votre commentaire doit se conformer à notre nétiquette. They include anchovy in their recipe.When I was a catering in the US many people requested caponata and I was so happy to make it. Now I guess it's off to the shops for some egg plant/ aubergine/ melanzane. Mon dieu que c'est bon!!!! Avec le magazine RICARDO, accédez à une foule de recettes et conseils, en plus de faire des découvertes gourmandes d’ici et d’ailleurs. The capers should be the kind packed in salt, in which case rinse them and, if they are very salty, you may want to soak them for a few minutes. Elle nous fait ainsi voyager, autant parmi les saveurs que sur le terrain, … Elle était tout aussi délicieuse que la veille. bummer that there are never any leftovers:). The only downside was, there were no leftovers to enjoy afterwards! One of my favorite childhood dishes is caponata. When all your eggplant is done, there should be less oil in the pan, but still enough to cook with. Yes to pignoli, yes to raisins, whole pitted green olives, (hold the tomato), serve warm plus sprinkle with toasted slivered almonds to finish … add sugar slowly and taste/adjust … love your blog! Ajouter les tomates et laisser mijoter 15 minutes ou jusqu’à ce qu’elles soient compotées. What I remember the most is the hugh loaf of crusty bread that went with it!!!! After seeing this, I can hardly wait for our local farmer's markets to open and have eggplant. tra le tante ricette di caponata che ho trovato nei web , la tua é ,secondo me, quella più esatta, ed è come la faceva la mia mamma! Authentic recipes, exceptional flavors, ... and we had the best food! La caponata siciliana è una cosa seria, soprattutto per i siciliani, ne esistono in realtà diverse varianti e nel ‘700 veniva servita come piatto unico accompagnato dal pane. Cercavo appunto spunti per la caponata e mi sono imbattuta in questo tuo post, grazie! Would it be ok with you? @renaccio: A bit of anchovy sounds like a great addition, a bit of savoriness that goes very well with the olives and capers, I have to imagine! This looks really good that I just might make it this weekend. True… Sicilian and Campanian cuisines are similar yet soooo different (if that makes sense ;-P)! of green olives, pitted and halved. Dans la même poêle antiadhésive, à feu moyen, attendrir I love eggplant parm (and, keep your recipe close!) Watch Queue Queue Serves 6 or more, as an antipasto or as part of a buffet. Allow everything to simmer together for about 5-10 minutes. with Video. First, depending on the quality of the eggplant, it may become very soft and, if it gets stirred too often or too vigorously, it will turn to mush. Agrodolce does show up in Tuscan recipes..such as coniglio and cinghiale dishes. I'm thinking on translating and maybe changing a bit for my latinamerican website. But unless you are sure of the flavor and freshness of your tomatoes, to my mind canned is probably a better choice. Vous n'êtes pas membre de ricardocuisine.com? À défaut d'olives, j'ai ajouté un poivron rouge avec les oignons/ail/céleri. Ho dato un'occhiata al tuo blog, complimenti è davvero carino e ricco di buone ricette. Reproduction or retransmission of the materials, in whole or in part, in any manner, except for non-commercial, personal use, without the prior written consent of the copyright holder, is a violation of copyright law. Every time I make it, it seems to come out differently. It is a mixture of fried vegetables (eggplant and pepperoni), seasoned with tomato sauce, celery, onion, olives, capers and pine nuts, in bitter-sweet sauce. Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. Sorry, your blog cannot share posts by email. À refaire! Now add back your eggplant and celery, along with the capers, olives and the marjoram. Join Facebook to connect with Anita Di Stasio and others you may know. I love caponata and the first time I tasted it I couldn't get enough of those wonderful flavors. Inscrivez-vous dès aujourd'hui. Cooking the ingredients separately in the same pan, then mixing them afterwards, improves … Sicilia per me e’ affascinante per la sua storia e deliziosa per la sua cucina, IO sono Siciliana e la caponata classica non l'ho mai fatta, perchè non la so fare, eh eh! L'animatrice nous propose de la suivre au cours d'un itinéraire de découvertes auprès de gens qui maîtrisent l'art de vivre et les petits bonheurs culinaires. Fantastic food, safely home-delivered during these coronatimes! Volevo chiederti se, dopo aver invasato la caponata in barattoli puliti e sterilizzati, procedi ad ulteriore sterilizzazione. La caponata, one of the most famous Sicilian dishes, is a good example. A minute or two before it's done, add the sugar and vinegar, mix well (but gently!) *Opinion personnelle: couper l'aubergine en petits cubes pour ceux et celles qui en sont moins friands. Soup season is here, and it can be a delight! Je l'ai faite la veille et simplement réchauffée à la dernière minute. That way the final dish is not 'greasy' in the event the eggplant would soak up all the oil. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. Well, I tend not to measure, but a couple of spoonful of sugar along with a splash of the vinegar (I prefer the white wine variety) should do you fine.