Shred onion and potatoes using the grater attachment of your food processor and add to a large bowl. Add flour, sea salt, and pepper and toss to coat. Add eggs and toss again to coat. Transfer mixture ...

1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the eggplant and cook over moderately high heat, stirring often, until the eggplant is tender and browned, about 4 minutes.

Relish: It's more than just a topping for ballpark hot dogs. A spoonful or two can spark almost any meal. And don't think all relishes are made from pickled cucumbers; relishes today are made from ...

This salad includes loads of creamy pan-fried eggplant topped with a fresh relish made of red bell peppers, sweet onions and tomato. Eggplant is one of those controversial vegetables that people ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Sicilian Eggplant Relish (Caponata) YIELD: 3 CUPS 1 large eggplant (about 1 1/2 pounds), cut into 1/2-inch cubes (about 7 cups) 3 ...

This salad includes loads of creamy pan-fried eggplant topped with a fresh relish made of red bell peppers, sweet onions and tomato. (Recipe Credit: Marc Matsumoto of Fresh Tastes.) Add the olive oil ...

Preheat oven to 350 degrees. Cut the eggplant in half lengthwise. Trim the rounded edges with a knife so that the halves will lay flat on a roasting pan, cut-side up. Using a sharp-edged spoon, scoop ...

Love eggplant, but don't want to fry it? Here & Now resident chef Kathy Gunst brings host Robin Young three dishes that use roasted eggplant for maximum flavor. Eggplant, also called aubergine, garden ...

This recipe for an updated version of caponata, the Sicilian eggplant antipasto, comes from William-Sonoma’s “The Art of Preserving” by Rick Field and Rebecca Courchesne, with Lisa Atwood. To salt ...

Getting your Trinity Audio player ready... This recipe comes from William-Sonoma’s “The Art of Preserving,” by Rick Field and Rebecca Courchesne, with Lisa Atwood. This relish can be jarred as-is (no ...