This traditional Sicilian dip can also be used as a pasta sauce or side dish. Sicilian eggplant is the round-ended, football-shaped eggplant that doesn't have bitter juice so does not need to be salted ahead of time.

1/3 cup olive oil

1 cup chopped onion

1 cup finely diced celery

1 tablespoon chopped garlic

1 tablespoon tomato paste

½ teaspoon anchovy paste

1 medium Sicilian eggplant, peeled, small dice

Salt to taste

1½ cups drained canned tomatoes, chopped

1 tablespoon red wine vinegar

1 teaspoon sugar

¼ cup chopped black olives

2 tablespoon capers

½ teaspoon freshly ground pepper

1 tablespoon chopped fresh oregano

Heat olive oil in a large skillet over medium heat. Add onions and celery and sauté for 10 minutes or until softened. Add garlic, tomato paste and anchovy paste and cook for 2 minutes. Add eggplant, season with salt and cook for 10 minutes over medium-low heat until lightly browned and softened. Add tomatoes, vinegar and sugar and cook until flavours are well combined (about 5 minutes). Stir in olives, capers and pepper.

Remove from heat, let cool and chill. Add oregano just before serving. Serve at room temperature. Serves 6 to 8.