Sicilian stew

Updated at: Thu, 17 Aug 2023 03:06:43 GMT

Step 1

First, wash the eggplants,cut off the tail, then slice and cut into small cubes.

Step 2

A little salt is sprinkled over them.

Step 3

Heat a saucepan with 2 tablespoons of oil. Brown the eggplant cubes. If there are too many, they are divided in two rounds and browned one round at a time. Remove to a paper plate to remove excess oil.

Step 4

Wash the tomatoes and remove the skin, then cut into pieces and puree with the vertical blender.

Step 5

Put 2 tablespoons of olive oil in the pan where the eggplants were browned. Clean the onion and cut julienne. Saute in oil together with sliced garlic and sliced red (kapia) pepper.

Step 6

Let it simmer together, then pour in the tomato juice.

Step 7

Balance the acidity with the brown sugar, then add the eggplant cubes.

Step 8

Mix everything, let it boil a few times and add the olives. Leave it on the fire for about 15 minutes to boil together with the tomato juice

Step 9

Season with salt and pepper to taste and add the chopped green parsley. Turn off the heat and cover for 5 minutes to infuse the flavors.

Step 10

Serve at room temperature with toast.

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