The ingredients that give agrodolce its complex appeal it's hard to pinpoint the exact origin of agrodolce, and I've discovered much disagreement among culinary historians. But the sweet-and sour sauce in my recipe seems to borrow a little from many of Sicily's culinary influences. Sicily's cuisine developed over the centuries in successive waves, with each new invading culture - Phoenician, Greek, Roman, Saracen (Arab), Norman (French), and Spanish-- adding its own touches. The combination of pine nuts with raisins may be originally Arab for example, and many agrodolce vegetable dishes, such as caponata (a sweet-and-sour appetizer usually made with eggplant), are thought to have both Arab and Spanish ancestors.