Minted Sweet-and-Sour Eggplant

Mint is probably the most-used herb in Sicilian kitchens. It adds a refreshing summery flavor to these fried eggplants simmered in sweet-and-sour tomato sauce. Tomato sauce isn’t the only dish where mint is used. Sicilian cooks sprinkle fresh or dried mint over salads made with potatoes, tomatoes, or green beans, use it in marinades for chicken or fish, and even add it to pesto.

Though there are many types of mint, spearmint is the one most used in Sicily. It grows easily and dries well, so whether you buy more than you can use or you grow it yourself, dry some branches to add a bit of Sicilian summer sparkle to winter dishes too. Like many Sicilian dishes, this eggplant is seasoned with vinegar and sugar, a legacy of several centuries of Arab rule. The flavors mellow as it stands, so let it rest for at least a few hours, or a day or two, in the refrigerator before serving. It is very good just with bread, or with tuna preserved in olive oil or with hard-cooked eggs.

Serves 6

INGREDIENTS:

• Olive or vegetable oil for frying
• 2 medium eggplants (about 1 pound each), trimmed and cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• ⅓ cup red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup tomato puree
• ¼ cup chopped fresh mint or basil

INSTRUCTIONS:

1. Heat about ½ inch of the olive or vegetable oil in a large deep skillet over medium heat. Test the oil by dropping in a cube of eggplant—it should sizzle rapidly. Add enough of the eggplant to the skillet to form a single layer and cook, stirring occasionally, until nicely browned on all sides. Remove the eggplant with a slotted spoon and drain it on paper towels. Continue browning the remaining eggplant in the same way.
2. In a large skillet, heat the extra-virgin olive oil over medium heat. Add the onion and cook, stirring often, until tender but not browned.
3. Stir together the vinegar, sugar, and salt in a small bowl. Add the eggplant, tomato puree, and vinegar mixture to the skillet with the onion and cook, stirring occasionally, until slightly thickened, about 5 minutes. Stir in the mint and transfer to a medium bowl.
4. Let cool, then cover and refrigerate for at least several hours, or overnight. Serve at room temperature.