You must try the Sicilian Caponata, every guide book told me. It is the flavor of Sicily, they said. I did. I tried many varieties of the quintessential eggplant dish, and all were delicious. Generally, the dish involves eggplant, although my research has shown that it is the sweet and sour dressing of vegetables, not the eggplant that make a dish a caponata. But let’s be honest, most of the time it is an Eggplant Caponata!
I stuffed the pork with some red pepper flakes, oregano and anchovies and roasted the stuffed pork logs in a wine sauce with onions, tomatoes, capers, and Kalamata olives.
The pork and sauce turned out amazing! We boiled some potatoes and smashed them up a bit to serve as a bed. Serve a light, crisp salad on the side.
In America, the cheese course is something that happens at the beginning of the meal, as an appetizer of sorts. However, in France, the cheese course is a bridge between the main dishes and the dessert, in fact, it is frequently served in place of dessert. I really wanted to celebrate that idea on my birthday (and it meant I didn’t have to cook quite as much!).