Recognizably purple, eggplant is a vegetable that, when eaten raw, has a bitter, acidic taste that melts away with roasting and grilling. Eggplant is used heavily in Sicilian food, from roasted eggplant tapenades to classic pasta alla normawith eggplant, tomatoes, and basil. With its meaty texture, eggplant makes a delicious vegetarian alternative in ragus and lasagnas. A sweet and sour spread of roasted eggplant, tomato, capers called caponata is another popular Sicilian dish. Add a savory eggplantcaponata to a charcuterie board with rustic crackers and Italian cheeses, or toss the savory spread with your favorite pasta noodle for a quick weeknight meal.