To some, this versatile vegetable can taste bitter; others find it heavy (that's because often, when you fry eggplant, it soaks up all the oil—which is usually the case with eggplant parmigiana). Here's how to get around those issues, according to Liz Neumark, CEO of the New York catering company Great Performances
and author of the cookbook Sylvia's Table
: Sauté diced eggplant and combine it with other foods that have distinct flavors. The best example is caponata, which is a Mediterranean-like chunky sauce that also includes celery, garlic, bell peppers and tomatoes. You can eat it on crackers, toss it with pasta or even put it on top of grilled chicken or fish.
Get the recipe: Eggplant Caponata