“There are a couple of keynotes that you will frequently taste in Sicilian cuisine,” says Mark. “One is wild meat, equally capers and also it will tend to the slightly sweet and sour.”
“And if you take the iconic dish Caponata, that reflects the tradition of eggplant, or aubergine, which is almost everywhere.” One of Sicily’s essential dishes, Caponata Sicilian is a vegetarian eggplant salad often made with onions, bell pepper, celery, tomatoes, Sicilian olives and capers.
“Eggplant is the equivalent in many ways of what a stake would be for the noble classes here,” he explains. “People here, living in poverty, would turn to substitutes for meat, and the classic one for that is eggplant.
“When you start mixing it in with capers, with tomatoes, the results are sensational. You must find a balance between the sweet and sour, the sharp and the sugary. That’s the key to Sicilian cuisine.”
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