CAPONATA, SICILIA

Cube 3 to 4 eggplants
2 stalks celery, sliced
Sauté in olive oil 1 sliced onion. When done add:
1 c. vinegar
1 Tbs. sugar
3 to 4 Tbs. tomato sauce
Cook a few minutes.

Salt eggplant cubes well; let them sit for 3-4 minutes. Fry eggplant and celery in olive oil until lightly browned. Remove from heat. Add vinegar mixture stirring to combine.
Enhancements: Capers, olives, artichoke hearts, tuna, even hash browns. The following recipes are from Selena Collins. These are “typical Italian recipes, from regions of Calabria, Tuscany and Sicily. Ciao.”

SPAGHETTI WITH BROCCOLI, CALABRIA

Steam small size batch of broccoli. Sauté 3 sliced cloves of garlic in 3 Tbs. olive oil until golden. Add dozen cherry or six Roma tomatoes and sauté another 10 minutes.
Select the most tender florets of the broccoli. Add raisins and pine nuts to taste and continue to sauté gently. Meanwhile boil pasta (4 oz. per person or so) until al dente. Drain an...