A Life in Food by real-life Chef Cheryl Bennett
Roasted eggplant caponata is the epitome of Sicilian flavors. It is sweet, sour and a little salty. It has a depth of flavor that comes out even more after a day or two, and like most things: every Sicilian household has their own variation. It is basically a condiment. It is meant to be eaten along side a main course, like Rosemary Lemon Chicken.
It’s the quintessential Brooklyn street fair food. There are food trucks at every single fair or festival selling that spicy sweet mix of sausage, peppers and onions. The scent of it wafting through the air brings back memories of walking through booths of games, cotton candy vendors and frozen lemonade stands. That is the inspiration for my sausage burger with peppers and onions.
When I realized that after 5 years of doing this blog, I didn’t have a single burger recipe on here, well… you can imagine my dismay. I have failed. In an attempt to make it up to you, I made a burger with the flavors of Italian sausage and peppers.
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