Caponata Sicilana:Place eggplant in a bowl and toss with salt; let stand for 10 minutes. Drain well and pat dry with paper towel.
- In a large skillet, heat oil over medium heat and cook onions for about 5 minutes or until they are soft and golden. Increase heat to medium high and add eggplant; saute until eggplant begins to brown slightly. Add peppers and raisins; stirring to combine. Add vinegar and reduce heat; simmer gently for about 10 minutes or until mixture is very soft and thick and resembles jam. Season with salt and pepper to taste. Set aside to cool.
- Meanwhile, preheat oven to 400°F (200°C). Using a sharp knife, carefully remove silver skin from tenderloin. Cut into 12 medallions, each about 1/2 inch (1 cm) thick. Gently pound out each piece to about 1/4 inch (5 mm) thick pieces. Cut bacon slices to fit length of each piece (about 1/2 slice of bacon each). Top with fresh sage. Roll up tightly and secure with skewer.
- Heat oil in large skillet over medium high heat and brown meat on both sides. Place skillet in oven for about 5 minutes or until meat is golden brown on the outside (a hint of pink should remain inside the meat).
- Place skewers on a serving platter and top each with Caponata Sicilana.
Silver skin is the shiny white membrane that appears on one side of the tenderloin. To remove it, slip a sharp knife (a boning knife works well) between the meat and the membrane. Hold the skin with one hand, and carefully work the knife along the skin with the blade tilted upward.
The Caponata can be made up to 2 days ahead. Cover and refrigerate until ready to use. Bring to room temperature before serving. Leftover Caponata can be served with baguette slices.
If you prefer crispier bacon, half-cook the bacon before assembling the skewers.
Recipe courtesy of Chef Vittorio Colacitti for duBreton Certified Humane® and organic pork.