Saturday Beefcake: Mizzica!

Upon viewing the gentleman above, from the Uomini collection, the Sicilian exclamation, mizzica was heard throughout the halls of Column of Life. Along with him, therefore, comes another version of the renowned agrodolce siciliano:

Caponata
4 servings

Eggplant, four medium
Red and Yellow peppers, six medium
Vine Ripe Tomatoes, 400 grams (c. one pound)
Onion
Garlic, one clove
Celery Heart, one
Capers, 20 grams
Cignola Olives, 100 grams, pitted and chopped
White Grapes, 50 grams, chopped
Balsamic or Red Wine vinegar, about a coffee cup
Extra Virgin Olive Oil
Sugar, Sea Salt and Ground Pepper

1. Cut the eggplant into chunks and leave for half an hour in salted water.
2. Then fry the eggplant in a pan add the garlic.
3. Cook the tomatoes that have previously peeled and cut into little pieces and cook for about ten minutes until they are thickened, as if to form a sauce, salt and pepper.
4. In another pan fry the onion and let it dry, then add the peppers made into strips, season with salt and pepper.
5. In a separate pan with of olive oil, combine the eggplant with peppers
6. In the pan where you thickened the tomato sauce, add the capers, grapes, olives and celery, and mix well and add the vinegar, salt and pepper to taste. Add a touch of sugar to
7. Garnish with chopped parsley.
8. Serve at room temperature.

And also hats off to Matt Kirkham, who deserves an exclamation or two of his own, Sicilian and otherwise.