With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.
This colorful caponata pairs flavorful eggplant with a “Sicilian salsa” of almonds, pistachio and capers. Try with a sweet and peppery Sicilia DOC Nero d’Avola and bring Sicilian harvest season to your table.
Ingredients:
Directions:
Place the cubed eggplant in a colander and toss well with the salt. Let the eggplant sit for about an hour. Do not rinse the eggplant. Preheat the oven to 400 degrees.
Place the eggplant on a rimmed baking sheet and roast for 25 minutes.
In a large sauté pan on medium, add the chopped onions and 1/4 cup of olive oil and simmer 5 minutes. Add the crushed tomatoes and simmer for about 5 additional minutes. Add the olives, celery, capers, vinegar and sugar and gently sauté for about 15 minutes. Add the roasted eggplant, pistachio, and almonds and stir until blended. Add pepper to taste.
To serve, add chopped fresh basil and serve with hard boiled eggs.