Ammoghiu - Sicilian Eggplant and Tomato Sauce

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Prick the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45-60 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and roughly chop the flesh.
4. 4.
   In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
5. 5.
   Add the diced tomatoes, roasted eggplant, dried oregano, dried basil, and red pepper flakes (if using) to the saucepan. Stir well to combine.
6. 6.
   Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove from heat and let the sauce cool slightly before serving.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants adds a smoky flavor to the sauce. Make sure to prick the eggplants before roasting to prevent them from bursting in the oven.
• Tomatoes — Use ripe tomatoes for the best flavor. If fresh tomatoes are not available, you can substitute with canned diced tomatoes.

Tips & Tricks

• For a smoother sauce, you can blend the cooked sauce using an immersion blender or a regular blender.
• Add a drizzle of extra virgin olive oil and a sprinkle of fresh basil leaves on top of the sauce before serving for an extra burst of flavor.
• Ammoghiu can be stored in the refrigerator for up to 5 days, allowing the flavors to develop even further.

Serving advice

Serve Ammoghiu as a pasta sauce, tossed with your favorite pasta shape. It also makes a delicious spread for bruschetta or as a dip for crusty bread.

Presentation advice

Garnish the dish with a sprinkle of freshly grated Parmesan cheese and a sprig of fresh basil for an elegant touch. Serve it in a rustic ceramic bowl to showcase the vibrant colors of the sauce.