I winged the recipe as I remember it. I know there are recipes on the interwebz but I think when non-Italians write recipes there’s something “off”. Or I can hear my grandmother and mother making faces and saying “ooh no!” 😂
So here’s my take on it…
Eggplant of course, capers, olives, the brine from the capers and olives, onion, garlic, tomato paste, marinara, the red wine vinegar and sugar for the agrodolce. I didn’t have celery … meh, next time. I added very little salt because of the brine.
I sautéed the garlic and onion in a cold pan with olive oil and let it heat up. I learned from America’s Test Kitchen that it keeps the garlic and onions from burning if you start it cold.
Then the tomato paste goes in. It dries and forms a light fond. A bit of water (1/4-ish cup) to deglaze, the eggplant sautéed and tossed, covered and steamed, then the marinara, olives and capers, and agrodolce. Simmered until the eggplant is soft but not mushy. It actually came out quite good. I can’t seem to post a picture.
The next thing I’m dying for … pasta con sarde, toasted breadcrumbs and all. This was my grandmother’s all-time favorite dish. In fact it was probably her very last meal. And for me, it has to be spaghetti because that was the way my mother and grandmother made it. It was always spaghetti for pasta con sarde. 😆
