Caponata with eggs and St. Bernardo sauce

Serves 4 Prep 1 hr 20 mins; start the previous day or a few hours in advance

1 portion St. Bernardo sauce (see p.93) extra-virgin olive oil 2 eggplants, chopped into 2-in (4–5-cm) pieces 1 large red pepper, cut into 2-in (4–5-cm) pieces 1 large onion, finely chopped 2 tbsp small capers handful of green olives, pitted 1 red chile, chopped 1 celery stick, chopped 14 oz (400 g) ripe tomatoes 1 tbsp chopped basil leaves sea salt 2 tbsp (25–30 g) granulated sugar 1/2 cup (125 ml) white wine vinegar 8 medium eggs, hard-boiled and shells removed

Caponata con uova sode e sarsa di San Birnardu

The most famous of all dishes in Sicilian cuisine! In 1869, the Pensabene family began to produce caponata on an industrial scale. Sales were particularly successful in America, on account of the number of Sicilian immigrants there. Contrary to popular belief, the eggplant doesn’t have to go it alone in this dish; there are plenty of other wonderful combinations. The aristocratic version would have been served with fish, but nowadays, the more frugal vegetarian version is the most widely found. I serve this caponata following an ancient—and now uncommon—recipe using St. Bernardo sauce and eggs.

Prepare the St. Bernardo sauce (see p.93).

Heat some olive oil in a pan over high heat. Sauté the eggplants first until partially cooked, then set aside. Add more oil if needed and sauté the pepper until partially cooked in the same way, then set aside.

Heat some olive oil in a large saucepan and sauté the onion with the capers, olives, chile, and celery.

Meanwhile, remove and discard the stalks from the tomatoes and place in a large bowl. Pour over boiling water to just cover and leave for 30 seconds, then drain. The skins should slip off. Remove the skins and chop the flesh finely. Add them to the pan with the onion mixture and let them simmer down slightly. Add the partially cooked eggplant and pepper pieces with the basil, season with salt, and simmer until the vegetables are cooked. Combine the sugar and vinegar in a small bowl, stir this in, and let everything continue to simmer for another 5 minutes. Remove from heat and leave to cool until lukewarm.

Divide between 4 plates, add a couple of hard-boiled eggs to each, and serve with the St. Bernardo sauce.

Caponata: The flavors will be even better if the dish is prepared a day in advance. Just reheat it slightly and serve lukewarm or even at room temperature. Do not serve cold from the refrigerator, as this will numb all of the flavors.