I'm Sicilian on my father's side of the family, born and raised in little Italy. I'll have to take a few snaps of some of the dishes I make from time to time. When I was a kid, I ran out of grated cheese, so I used some breadcrumbs I toasted in a pan with olive oil. At the time I didn't even know that was something they did in Sicily. It's a great cheese substitute. I need to find some goods fresh sardines, so I can make some classic Sicilian dishes (that isn't Pasta alla Norma, though I love it). I do make a really nice caponata, but I like to use the purple-white eggplants I grow myself. It's much better then using the big black eggplants you find at the supermarket, though they work too. Your dish looks good, nice job.
OH NO!Like many of those in the kitchen knife industry I was once a professional chef. One of the restaurants I worked at was the Boathouse on Blackwattle Bay, Sydney. In those days we thought Global knives where pretty cool.
The restaurant was famous for their Snapper Pie. Last year the Boathouse fell victim to the pandemic after more than 30 years in business.