This is probably one of the most famous dishes from Sicily. For as long as I can remember, my mom had this on the table for parties as an appetizer. Sometimes it was homemade, but more than often it was from a can made by Progresso. I never warmed up to the canned version, but years later I tried the real deal again and I couldn’t get enough of it. This dish is a perfect example of agrodolce, Italian for sweet and sour and one of the signature flavors of Sicilian cooking. The art of simmering capers, pine nuts, raisins, mint vinegar and sugar with vegetables, meat or fish is a trademark of the Sicilian kitchen. Give it a try. I like to serve it with toasted bread or crackers.
Ingredients
2 eggplants (about 2 lbs.), cut into 1⁄2" cubes, or use 6 small Italian eggplants
Sea Salt
10 tbsp. extra-virgin olive oil
1 large yellow onion, coarsely chopped
1 anchovy filet, chopped
3 ripe medium tomatoes (about 1 lb.), cored, peeled, and coarsely chopped
2 ribs celery, thinly sliced crosswise
1⁄4 cup red wine vinegar
2 tbsp. sugar
2 tbsp. tomato paste, preferably Maria Grammatico brand
2 tbsp. golden raisins
2 tbsp. pine nuts
2 tbsp. capers, rinsed
12 pitted green olives, such as cerignola, coarsely chopped
1 red bell pepper, roasted, peeled, cored, seeded, and thinly sliced
Freshly ground black pepper
2 tbsp. coarsely chopped basil
2 tbsp. coarsely chopped flat-leaf parsley
1. Put eggplant into a colander set over a large bowl; toss with 1 tbsp. salt. Top with a plate weighted down with several large cans; let drain for 1 hour. Rinse eggplant and pat dry with paper towels. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add one-third of the eggplant and cook until golden brown, 7–8 minutes. Using a slotted spoon, transfer eggplant to a bowl. Repeat with oil and remaining eggplant.
2. Reduce heat to medium-low and add remaining oil, onions, and anchovies; cook until soft, 14–15 minutes. Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, 5–6 minutes. Add vinegar, sugar, and tomato paste; cook until thickened, 3–4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives, roasted peppers, and salt and pepper to taste. Cook until hot. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.
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