When visitors hear about New Orleans’ huge Sicilian immigrant population that dates back to the late 1800s, they often ask, “Where’s the New Orleans ‘Little Italy’?” Back in the day, nearly every New Orleans neighborhood was a Little Italy with an Italian grocer on the corner influencing French Creole, German and Irish shoppers. Chef Duke LoCicero remembers his Sicilian grandpa with this dish.

Ingredients

• 1 cup extra virgin olive oil
• 2 eggplants (medium to large), peeled and then cut into small cubes
• 2 medium red onions, diced small
• 2 large bulbs garlic, roasted
• 2 cups marinara sauce
• 2 cups sliced black ripe olives
• 1-1/2 cups sliced fresh basil
• 1 cup sliced green olives
• 1 cup diced pimientos
• 1 cup sweet Marsala wine
• 1/2 cup capers
• 2 tablespoons sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon anchovies, puréed
• 1/4 tablespoon crushed dried red pepper

Directions

Heat olive oil in a large Dutch oven. Add eggplant, onions, and garlic; sauté over low to medium heat until eggplant is tender. Add all remaining ingredients—marinara sauce, black olives, basil, green olives, pimientos, wine, capers, sugar, vinegar, anchovies, and crushed red pepper—and mix well. Continue to sauté until 80 percent of the liquid is gone. Remove from heat, cool to room temperature, then refrigerate for 6 hours.

Serve hot or cold, with grilled seafood or meat. This dish can be used many ways, including with pasta.

Serves 8-10

Recipe compliments of Chef Duke LoCicero, Cafe Giovanni

So go take advantage of the great resource that is the Crescent City Farmers Market and get cooking with local produce!