
Caponata
The Sicilian sweet-sour aubergine relish that gets better every hour it sits, and is at its best the day after you make it
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The Sicilian sweet-sour aubergine relish that gets better every hour it sits, and is at its best the day after you make it

Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine

Babka, at its sweet best as the chocolate version, turns out to be a wonderful vehicle for savoury fillings