-Slice, deseed and peel the pumpkin. The Sicilians slice it very thinly, but I did slightly chunkier pieces – about half an inch across. You could also dice it if you wanted, I’m sure.
-Add a couple of tablespoons of olive oil to a pan and fry the pumpkin in batches.
-Put each finished batch onto a plate and season the layers as you do so.
-When the pumpkin has all been fried, slice a garlic clove and fry briefly before adding balsamic vinegar and sugar to the pan and reducing down. I used a ratio of 2 parts vinegar to one of sugar, but it’s up to you as to how agro or dolce you want it.
-Pour the agrodolce over the pumpkin and chill before serving (with a sprig of mint to be really traditional).