The following pickled eggplant recipe is from “Fermenting and Curing: Sauerkraut, Salted Produce, and Cured Meat.” You can purchase this book from the MOTHER EARTH NEWS store: The Preservation ...

You probably already know how much I love eggplant, especially when it’s pickled. If you share my love for this versatile vegetable, then this caponata recipe is sure to become a favorite.

Preheat oven to 400°. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

Since the skin is soft and less astringent, it can be enjoyed lightly pickled or in a salad. The marinade to lightly pickle the eggplant introduced this week is seasoned with salt, sugar and the ...