As Matthew Fort explains in his bookabout Sicily, Sweet Honey, Bitter Lemons: “Sicilian cooking embraces contrast, discord … the dishes are as bold and baroque as any flamboyant building” – and this sweet and sour aubergine stew is a textbook example. But according to the River Cafe, there are as many recipes “as there are cooks in Sicily”… so where to start?
Prep 20 min, plus salting time
Cook 1 hr 20 min
Serves 6
