Sicilian Eggplant Aubergine
Bring the vibrant flavors of Southern Italy to your table with this irresistible Sicilian Eggplant Aubergine recipe. Bursting with Mediterranean ingredients like tender, golden-browned eggplant, briny capers, and tangy green olives, this dish is perfectly balanced with a rich tomato sauce infused with garlic, onion, and fresh herbs. A signature of Sicilian cuisine, this rustic recipe combines simple, wholesome ingredients into a harmonious medley of savory and slightly sweet flavors. Whether served as a vegetarian main course or a hearty side dish, this recipe is delicious either warm or at room temperature, making it perfect for any occasion. Quick to prepare in under an hour, this Sicilian classic is a must-try for eggplant lovers and fans of Mediterranean cooking alike.
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 3 large Garlic cloves
- 1 medium Yellow onion
- 1 14-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 2 tablespoons Capers, rinsed and drained
- 1 cup Pitted green olives, sliced
- 10 leaves Fresh basil leaves
- 2 tablespoons Fresh parsley (optional)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Slice the eggplants into 1-inch cubes. Place them in a colander, sprinkle with 2 teaspoons of salt, and let them sit for 20-30 minutes to draw out excess moisture and bitterness.
Rinse the salted eggplant cubes under cold water to remove excess salt. Pat them dry thoroughly with a clean kitchen towel.
In a large skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the eggplant cubes in batches, cooking until golden and tender on all sides, about 5-7 minutes per batch. Add more oil if needed. Remove the eggplant and set aside.
In the same skillet, add 1 tablespoon of olive oil. Sauté the minced garlic and diced onion until soft and translucent, about 4 minutes.
Stir in the diced tomatoes, tomato paste, capers, and sliced green olives. Cook for 5 minutes, stirring occasionally.
Return the cooked eggplant to the skillet and mix well to combine with the sauce. Reduce the heat to low and let the mixture simmer for 10-15 minutes.
Stir in the torn basil leaves and optional parsley. Season with black pepper and crushed red pepper flakes to taste.
Serve hot or at room temperature as a main course or side dish. Garnish with additional basil if desired.
Nutrition Facts
Calories |
1181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9524 mg | 414% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 20.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
