This piquant relish, made with eggplant, onions, celery, capers and a generous amount of olive oil and vinegar, embodies its home island of Sicily. Eat it warm or cold, spread it on crostini, spoon it on top of grilled chicken or fish, or fold it into an omelette.
Cutting chicken breasts into thin cutlets helps them cook quickly on the grill. A quick blender sauce with fresh basil and lime is smothered over top for a zesty, spicy kick.
Crispy baked plantain chips and creamy cilantro sauce top this easy layered bowl for a variety of textures and a tropical salty-spicy, savory-sweet flavor combination.