First a little exploration of eggplants, or “melanzane,” and their rich history because it’s fascinating how this fruit has traveled across cultures and cuisines, taking on different names and forms along the way. Insights about the root and the various culinary uses of eggplant in Italian cuisine, as well as its introduction to Europe and the Americas, provide a comprehensive overview.   Eggplant varieties in Sicily is interesting. Sicily is home to an array of eggplants, each with its unique characteristics. The common dark oval eggplant is widely recognized, but the striped oval zebra eggplant and the round Sicilian eggplant are excellent choices for various dishes due to their flavor and texture.   Traditional Italian eggplant dishes among others are Eggplant Parmigiana (Melanzane alla Parmigiana). This dish is indeed supreme and highlights the versatility of eggplant. Layered with tomato sauce, mozzarella, and Parmesan, it’s baked to perfection. The absence of meat in the Italian versions emphasizes the vegetable’s flavor. Of course, many modern versions now include meat.   Caponata another rather Sicilian dish is a sweet and sour eggplant salad that incorporates ingredients like tomatoes, celery, olives, and capers. It can be served warm or cold and makes a delicious side dish or appetizer.   Not to be overlooked is “Grilled Eggplant” brushed with olive oil, it can be grilled until tender and smoky, perfect for salads or as a side dish. Also “Stuffed Eggplant” – halved eggplants stuffed with a mixture of grains, vegetables, and spices, then baked for a hearty meal. Eggplant in pasta dishes are numerous from “Pasta alla Norma” to “Eggplant Lasagna”, there are countless ways to incorporate this vegetable into pasta dishes. The Greeks give us “Moussaka” a dish layered with eggplant, spiced meat and béchamel sauce, creating a comforting and rich casserole. Baba Ghanoush is a smoky, creamy dip made from roasted eggplant, tahini, garlic, and lemon juice, it’s perfect for dipping pita bread.   There are many wholesome benefits to eggplants as they are a great addition to a healthy diet. Their low-calorie count, high water content, and fiber make them an excellent choice for weight management. They are also rich in antioxidants and nutrients, contributing to overall health.   Eggplants are incredibly versatile and can be enjoyed in many ways, whether in traditional Italian dishes or in other global cuisines. Whether you prefer them grilled, baked, or blended into dips, they offer a delicious and nutritious option for any meal and. You’ll never run out of ways to enjoy them.          

A FASCINATING JOURNEY THROUGH EGGPLANT HISTORY Almost a staple in my kitchen, let’s discuss the rich saga of eggplants, affectionately known as “melanzane” in Italian, a fruit (yes, botanically speaking, eggplant is a fruit—specifically a berry—because it develops from a flower and contains seeds)  that has roamed across continents and cultures, and weaving its way into culinary traditions. From its intriguing origins to its prominent role in today’s dishes, eggplant is a testament to the beauty of culinary evolution. Eggplants are believed to have originated in India, where they were cultivated thousands of years ago before making their way along trade routes to the Middle East and eventually, Europe and the Americas. By the time the Moors introduced them to Spain in the 8th century, eggplants had begun their transformation from a dubious ornamental plant—once thought to cause insanity—to a beloved kitchen staple. Sicily, with its sun-soaked soils, is a treasure trove of eggplant varieties. While the classic dark oval eggplant is a familiar sight, the whimsical striped zebra eggplant and the small, round Sicilian eggplant add an intriguing twist to local cuisines. Each variety brings its own distinct flavor and texture, enhancing the authenticity of traditional Sicilian dishes and inspiring countless culinary experiments. In traditional Italian kitchens, eggplant shines in numerous classical dishes. Perhaps the most renowned is Eggplant Parmigiana (Melanzane alla Parmigiana). This decadent dish of of eggplant slices with rich tomato sauce, gooey mozzarella, and savory Parmesan, all baked until bubbling and golden. Meatless versions showcase the eggplant as the star, allowing its earthy flavor to shine through. Another Sicilian gem is Caponata, a sweet and piquant eggplant salad that’s a mosaic of flavors. Combining tomatoes, celery, olives, and capers, this versatile dish can be enjoyed warm or chilled, making it an exquisite appetizer, paired with a slice of crusty Italian bread, or even a refreshing side dish to compliment a meal. Grilled Eggplant, simply brushed with olive oil and charred to perfection, becomes an indulgent side dish or a sensational addition to salads. Stuffed Eggplant, where halved eggplants cradle a fragrant mixture of grains, veggies, and spices, offers a wholesome and satisfying centerpiece for dinner. Eggplant is also a superstar in pasta dishes that range from the popular Pasta alla Norma, featuring a luscious tomato sauce and ricotta salata, to Eggplant Lasagna, where layers of tender eggplant replace pasta strands for a delicious variation of the classic comfort food. Traveling further, we find influences from the Greek Moussaka, a sumptuous layering of eggplant, spiced meat, and creamy béchamel sauce that creates an irresistible casserole. Meanwhile, the Middle East embraces eggplant in Baba Ghanoush, a smoky, luscious dip made from roasted eggplant complemented by tahini, garlic, and tangy lemon juice, perfect for slathering on warm pita or fresh veggies. Beyond its culinary wonder, eggplant is a nutrition powerhouse. Low in calories yet high in fiber and water content, it’s a fantastic ally for those looking to manage their weight. Packed with antioxidants, eggplants are a boon for overall wellness. The versatility of eggplants is unmatched; whether grilled, baked, stuffed, or blended, they seamlessly adapt to infinite cuisines, from traditional Italian fare to global delights. With eggplants, the culinary possibilities are endless, making it easy to incorporate into your daily meals. So, embrace the journey of this remarkable fruit and explore the countless ways to enjoy the delightful eggplant in your kitchen!

BAKED STUFFED EGGPLANT

Melanzane Ripiene al Forno

PRHEAT OVEN TO 375º

5 EGGPLANTS– on the small side

1 CUP PINE NUTS – optional

1 CUP EXTRA VIRGIN OLIVE OIL

3 GARLIC CLOVES – minced or finely chopped

3 CUPS DRY BREADCRUMBS – flavored or unflavored

¾ CUP PARMIGIANO CHEESE – grated

2 TBS CAPERS

FRESHLY GROUND BLACK PEPPER – to your taste

3 CUPS MARINARA SAUCE – homemade or your favorite

Cut the eggplants in half lengthwise. Scoop out the inside pulp, removing large seeds and then chop the pulp. Leave a rim of pulp in the shell for support. Then lightly salt the inside of the shells and turn over to drain.

Place the pine nuts (I will mention here that pine nuts when I was growing up were, and still are, very expensive and during the war scarce, so sometimes chopped cashews or other nuts were used for the texture) in a pan over low heat until lightly toasted. When toasted remove from the pan and set aside.

Heat ½ cup of the olive oil in the same pan, add the garlic and sauté’ for a minute (do not let burn) stirring. Add the chopped eggplant and continue to sauté’ until the eggplant is soft.

Adjust the heat to medium and slowly add the breadcrumbs to the skillet with the eggplant and garlic and brown the breadcrumbs until they are a golden brown. Remove pan from the heat.

Add chopped capers and black pepper to the eggplant mixture and mix thoroughly.

Pat the eggplant shells dry.

Fill the shells half way with the eggplant mixture, pressing it down slightly as you do. Add some tomato sauce to cover the top of the mixture and sprinkle with a few pine nuts. Repeat with all shells.

Place filled eggplants in a lightly greased 9X13-inch baking dish, loosely tent with aluminum foil.

Bake for 35 minutes, remove foil and continue baking for an addition 5-10 minutes.

BUON MANGIATA!