The Column of Life

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 ...