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.