We've all been guilty of letting countless bags of spinach, containers of tomatoes, or cartons of mushrooms die a wilt-y ...

Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

Line two rimmed baking sheets with parchment paper. On first baking sheet, spread out chopped tomatoes in a single layer and drizzle with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper.

For the ultimate eggplant parmesan, should you peel the skin or leave it on? Discover how this tip impacts texture, flavor, ...

Grilled eggplant slices. In most African countries, grilling is a popular way to cook vegetables. It brings out their natural ...

vegetable Oil, streaky Bacon, diced, lean Beef, cubed, unsalted Butter, Onion, chopped, Garlic, peeled and minced, all-purpose Flour, Caraway Seeds, Paprika, Chilli ...

red pepper, yellow pepper, green pepper, aubergine/eggplant, big red onion, small zucchinis, Salt and pepper, Olive oil, tomatoes, Grated cheese of choice, tomato paste, sausage of choice I used ...

Nick Echaore, executive chef at the acclaimed Heritage Barbecue in San Juan Capistrano, joined me to share the secrets of his ...

Looking for something easy, quick, and satisfying? Check out this eggplant recipe that's high in protein and low in carbs, ...

Joe Ciminera, a chef, author and TV personality hailing from Great Neck, has spent a lifetime crafting his culinary expertise ...

This Eggplant Parmigiana Recipe is a scrumptious dish of layer upon layer of crisp, juicy eggplant mixed with rich Italian tomato sauce and filled with parmesan cheese and fresh gooey mozzarella.