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Eggplant contains chlorogenic acid, has antiviral and antibacterial properties, and helps lower harmful cholesterol (LDL). Anthocyanins, the pigments that give eggplant its color, also function as antioxidant and antiinflammatory compounds.

This week’s recipe for caponata is a real Sicilian treat that can be served as an appetizer or side dish. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.

–Wolfgang Puck

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