Sicilian Caponata

Sicilian CaponataWilliam Hereford

The sweet and sour flavors—or agrodolce—of this caponata come from sugar and vinegar, which have historically been used to preserve Sicilian relishes and are typically included in the island's traditional vegetable and seafood dishes. To ensure a well-caramelized eggplant that is still creamy inside, toss it with salt before frying it—this draws out the moisture and concentrates the flavor—then cook it until very soft. Serve it on bread, tossed with pasta, or slathered over roasted meats.