Thread the eggplant cubes on skewers, alternating with the pieces of tomato and onion.

Add eggplant cubes in batches and fry until brown and crispy.

Remove and combine with eggplant cubes.

Add eggplant cubes to skillet with capers, vinegar, sugar, nuts and pepper and simmer over low heat 5 minutes longer.

The hearty penne casa linga is another homemade pasta, in this case a stubby, short-cut one, joined with eggplant cubes, tiny tasty veal meatballs and a pulpy, ricotta-infused tomato sauce.

In the dish here, rice is cooked with onions, garlic and skinless eggplant cubes.

Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels.

A lovely seasonal accompaniment is sauteed eggplant cubes with capers and anchovies.