This traditional Sicilian dip can also be used as a pasta sauce or side dish. Sicilian eggplant is the round-ended, football-shaped eggplant that doesn't have bitter juice so does not need to be salted ahead of time.
- 1/3 cup olive oil
- 1 cup chopped onion
- 1 cup finely diced celery
- 1 tablespoon chopped garlic
- 1 tablespoon tomato paste
- ½ teaspoon anchovy paste
- 1 medium Sicilian eggplant, peeled, small dice
- Salt to taste
- 1½ cups drained canned tomatoes, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- ¼ cup chopped black olives
- 2 tablespoon capers
- ½ teaspoon freshly ground pepper
- 1 tablespoon chopped fresh oregano
Heat olive oil in a large skillet over medium heat. Add onions and celery and sauté for 10 minutes or until softened. Add garlic, tomato paste and anchovy paste and cook for 2 minutes. Add eggplant, season with salt and cook for 10 minutes over medium-low heat until lightly browned and softened. Add tomatoes, vinegar and sugar and cook until flavours are well combined (about 5 minutes). Stir in olives, capers and pepper.
Remove from heat, let cool and chill. Add oregano just before serving. Serve at room temperature. Serves 6 to 8.