Roasted Eggplant and Tomatoes with Anchovy Crumbs
Annabel Langbein visited Trapani, on the western coast of Sicily, when she was researching her 2001 cookbook Savour Italy. That's where she discovered the wonderful cooking at the agriturismo Duca Di Castelmonte. Sicilian cooks use a lot of crisp bread crumbs in their dishes, as a crunchy accent, inspiring Langbein to top slices of soft, baked eggplant and tomato with toasted crumbs mixed with anchovies, capers and lemon zest.
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