Using winter squash instead of eggplant for this classic Sicilian dish wasn't my idea, but it's a really good one.
The sweet and sour flavor, called agrodolce in Italian, reflects the North African and Spanish influences on Sicilian food.
What You'll Need
For the shopping list
- 1 Winter Squash
- 1 Red Onion
- 2 Celery stalks
- 2-3 cloves of Garlic
- 1/2 cup Green Olives
From the kitchen
- 1 Chef Knife
- 1 Mixing Bowl
- 1 Heavy Skillet
What you'll have to do
I think the big, pumpkiny varieties taste better, but you can make this with any winter squash. Cut it into roughly 3/4 inch chunks; you want about 3 cups. Drizzle with olive oil and bake at 350F for about 25 minutes or until tender.
While the squash bakes, soak a couple of tablespoons of Pantellerian salted capers in cold water for about 15 minutes, then drain.
Chop a red onion and a couple of celery stalks; cook them in olive oil with a good pinch of sea salt for about 5 minutes. Push the vegetables to the side of the skillet and add about 2 tablespoons of tomato paste. Let it cook for a minute or two, then add 2-3 cloves of chopped garlic.
Add the cooked squash, the capers, and a handful of coarsely chopped green olives. Stir in a splash (2 tablespoons or so) of red wine vinegar and a couple tablespoons of Okinawan Brown Sugar.
Cook gently for another 15 minutes to let the flavors blend, then sprinkle with a few pinches of Pantellerian oregano. Adding a handful of chopped fresh mint leaves would be appropriate, but use Italian parsley if you can’t find mint.
Shop this recipe
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