Eggplant - Crescent City Farmers Market

Recipe of the Week For March 18,2000 courtesy of Chef Duke LoCicero of Cafe Giovanni

RECIPE

DUKE'S GRANDPA'S SICILIAN EGGPLANT

The following recipe was brought to this country by my grandfather, Innocenzio "Charles" LoCicero, a native of Trabia, a seaside village located near Palermo, Sicily.

2 Medium to large Eggplants (Peeled, then cut in to small cubes)
2 Medium Red Onions (diced small)
1 Cup Extra virgin olive oil
2 Large bulbs Roasted Garlic

Combine all of the above and saute

Then add the following:

2 Cups Slice Black Ripe Olives
1 Cup Diced Pimentos
1 Cup Sweet Marsala Wine
11/2 Cups Sliced fresh Basil
1/4 Tablespoon Crushed Red Pepper
2 Tablespoons Sugar
2 Cups Marinara Sauce
2 Tablespoons Balsamic Vinegar
1/2 Cup Capers
1 Tablespoon Anchovies (Pureed)
1 Cup Sliced Green Olives

Combine all ingredients and continue to saute at low to medium heat until 80% of liquid in gone.
Cool to room temperature and refrigerate 6 hours.
Serve either hot or cold, with grilled seafood or meat. This dish can be used many ways, including with pasta.

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