Sicilian Eggplant with Capers and Olives

Sicilian Eggplant with Capers and Olives

A southern Italian dish of eggplant with agrodolce – a sweet and sour sauce. Finished with toasted pinenuts and aromatic basil it is best served at room temperature, never chilled.

Photography by Aaron McLean
From issue #45
Aug. 28, 2015
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