A Summery Recipe for Eggplant and Okra Caponata | Eater

"At the Oxford, Mississippi restaurant where he has been executive chef since 2009, Bhatt introduced an eggplant-and-okra caponata that stays close to the Sicilian template—fried eggplant, capers, olives and a sweet‑sour agrodolce—while adding okra after experimenting with other vegetables because its seasonality and texture complemented eggplant and tomatoes. The recipe is included in his debut cookbook I Am From Here, which weaves his Gujarati-Indian background into Southern cuisine; the restaurant survived pandemic hardships and is now navigating recovery and staffing challenges as Bhatt contemplates future cookbooks." - Rebecca Flint Marx