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.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Rinse the salted eggplant cubes under cold water to remove excess salt. Pat them dry thoroughly with a clean kitchen towel.

Step 3

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.

Step 4

In the same skillet, add 1 tablespoon of olive oil. Sauté the minced garlic and diced onion until soft and translucent, about 4 minutes.

Step 5

Stir in the diced tomatoes, tomato paste, capers, and sliced green olives. Cook for 5 minutes, stirring occasionally.

Step 6

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.

Step 7

Stir in the torn basil leaves and optional parsley. Season with black pepper and crushed red pepper flakes to taste.

Step 8

Serve hot or at room temperature as a main course or side dish. Garnish with additional basil if desired.

Nutrition Facts

Serving size	(888.8g)

Amount per serving	% Daily Value*
Calories	1180.7

Total Fat 108.4g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 8.7g
Cholesterol 7.9mg	0%
Sodium 9524.1mg	0%
Total Carbohydrate 53.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 20.3g
Protein 11.1g	0%

Vitamin D 0IU	0%
Calcium 363.1mg	0%
Iron 8.1mg	0%
Potassium 1420.1mg	0%

*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.

Source of Calories

Fat: 79.1%

Protein: 3.6%

Carbs: 17.3%