So it has been quite a while since my last blog post. Work and just life in general haven’t given me much writing time as of late but I think it is time to pick up the keyboard once more.
All word from Sicily as September and October wore on was that the summer weather clung to the fields and hills right until the turn to November.
But I’ve heard from friends that the weather has now turned and that winter is beginning. Still, compared to Canada, the average temperature of 18 degrees C sounds lovely to me. While the fruit and vegetable gardens in Canada are pretty much done by now, in Sicily eggplants, artichokes, tomatoes and citrus fruits are still in season. This, of course, leads to wonderful recipes and lovely flavours.
One I have mentioned before is Sicilian orange salad. Of all the Sicilian recipes I have tried so far, this one is by far my favourites. Another wonderful recipe is Caponata. This is an eggplant stew that has a rich tomato flavour with a touch of salt underlying the eggplant.
Chop an onion and several celery stalks and drop into some boiling salted water briefly, and then scoop out and lay on some paper towel. Cut three – four eggplants into largish chunks and then fry up in some olive oil. Once the eggplant is soft and browned a little, add the celery and onion, a large spoonful of rinsed capers, chunked tomatoes, a small can of tomato paste, a handful of sliced green olives, a tablespoon of sugar and white wine vinegar and some salt and pepper to taste. Simmer for about 15 minutes, making sure it stays moist. It tastes wonderful, especially with some fresh Italian bread.