The most treasured cookbook in my library is Profumi di Sicilia, which I stumbled upon at a secondhand bookstore in Tor marancia on the very day I twisted my ankle. The injury had nothing to do with the hefty 3.1kg book, which was safely stowed away in my car when I miscalculated a curb while avoiding a cyclist. Even years later, every time I see its elegant cream cover, vivid memories of that day resurface—not just because of its weight but also due to its captivating design. Written by journalist Giuseppe Coria and first published by Vito Cavallotto Editore in 1981, Profumi di Sicilia is an extensive exploration of Sicilian culinary traditions—covering aromas, ingredients, recipes, folklore, trivia, customs, and ancient context. A notable part of its charm lies in Melo Minnella’s vibrant photographs that enliven each page; these images are interspersed with text every eight pages.

The book is structured into familiar chapters and subchapters embellished with delightful line drawings—illustrating items like snails or flasks—and contains hundreds of recipes presented narratively. Some recipes omit specific measurements entirely; instead, they provide descriptive guidance on how to blend ingredients for various dishes. Others do include quantities but still encourage versatility; Giuseppe’s ability to discern when cooks require general advice versus exact measurements is both impressive and inspiring.

This narrative approach not only simplifies navigation through numerous recipes for each ingredient but also serves as a practical source of inspiration when faced with an unfamiliar item you wish to utilize—ideally making use of what you already have at home. As a notable example, last week I found myself with aubergines available year-round but peaking from July through September (when they are plentiful and affordable). Giuseppe features 25 different aubergine recipes; among my favorites are those braised with olive oil alongside potatoes and mint or incorporated into caponata featuring capers and pine nuts—and also his sweet-and-sour variation known as “in agrodolce.” This week’s dish combines elements from all three.

Giuseppe suggests using honey as the sweet element paired with red-wine vinegar for acidity—a perfect harmony between sweet and sour flavors. Gently warming these two components together in a frying pan creates ample space for tossing roasted aubergine wedges until they’re thoroughly coated before adding capers,pine nuts,and mint—a delightful complement to the creamy texture of the vegetables.

Similar to caponata or scapece, this dish benefits from resting at least an hour prior to serving; turning the aubergine pieces occasionally allows them to absorb more dressing flavorfully. The sweet-and-sour aubergines enhanced by capers,pine nuts,and mint pair beautifully with lamb chops (ideal for fans of mint sauce),roast chicken or even hard-boiled eggs. Alternatively, serve them alongside other room-temperature dishes such as tabbouleh or chickpeas mixed with roasted red peppers.

Aubergines à la Sweet-and-Sour Style Featuring Capers & Pine Nuts

serves: 4

Ingredients:

• 2 large or 4 slender aubergines
  
• A splash of olive oil
  
• A pinch of salt
  
• 2 tablespoons red-wine vinegar
  
• 2 tablespoons honey (or sugar)
  
• 2 tablespoons small capers
• A teaspoon pine nuts (or chopped almonds)
  
• A handful fresh mint leaves (whole if small; torn if large).