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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.
Ingredients
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Winter Squash
Red Onion
Celery stalks
Garlic
Green Olives
Parsley
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$25 - Sicily - Italy
$17 - Pantelleria - Sicily
$6 - Naples - Italy
$15 - Napa - California
$9 - Hatermuma Island - Japan
$9 - Pantelleria - Sicily
Equipment
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Chef Knife
Mixing Bowl
Heavy Skillet
Step 1
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.
Step 2
While the squash bakes, soak a couple of tablespoons of Pantellerian salted capers in cold water for about 15 minutes, then drain.
Step 3
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.
Step 4
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.
Step 5
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.
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