The Silky Sicilian Eggplant.

 eggplant isn't just eggplant .There are so many different kinds. Yes, there's the American, long a deep grape purple and earthy but there;'s also the Italian, Chinese and Japanese. Then there's the Sicilian. a smaller round version of the Italian, it's has a sweeter flavor  and silkier texture that you can use in all eggplant recipes.

I just discovered this thanks to my local farmer's market. It is the same as the American and Italian versions a, deep grape -y purple. 

It's in the back there , the same size as a beefsteak tomato. As you can probably guess all of these are going into one of my favorite summer dishes - stove top ratatouille. This is just cutting allthese veggies up and sauteing them in a mix fo olive oil and I Can'r Believe I'ts Not Butter. (I use generous amounts of this to really give the ratatouille a silky texture).

All the vegetables cooked up nicely and the Sicilian eggplant got tender very fast. It;'s has a sweeter taste than the American and Italian kinds. It's also has a very smooth texture that cooks up well.

This was a very good ratatouille and I think the eggplant added to it. I plan on making air fried eggplant slices with it for a tasty and fun dinner one night this week.

Get your hands on Sicilian eggplant and discover the delicious dishes you can make with it. It;s a lovely alternative to the other types . Try it for a different spin on classic recipes.