Purgatorio alla Calabrese

Ingredients

• 2 large eggplants 2 large eggplants
• 4 tablespoons olive oil 4 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons chili flakes 2 teaspoons chili flakes
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 3g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1/2-inch thick rounds. Place them on a baking sheet and brush both sides with olive oil. Bake for 15-20 minutes until the eggplant slices are tender and slightly golden.
3. 3.
   In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. 4.
   Stir in the crushed tomatoes, tomato paste, chili flakes, sugar, salt, and black pepper. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Add the baked eggplant slices to the skillet, gently stirring them into the sauce. Cook for an additional 5 minutes to allow the eggplant to absorb the flavors.
6. 6.
   Remove from heat and garnish with fresh basil leaves.
7. 7.
   Serve hot as a main course or a side dish.

Treat your ingredients with care...

• Eggplant — To ensure the eggplant slices cook evenly, make sure they are of uniform thickness. If you prefer a softer texture, you can salt the eggplant slices and let them sit for 30 minutes before baking to remove excess moisture.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for an extra kick or reduce the amount for a milder flavor.

Tips & Tricks

• For a smoky flavor, you can grill the eggplant slices instead of baking them.
• If you prefer a smoother sauce, you can blend the tomato mixture before adding the eggplant.
• Serve the dish with a dollop of creamy ricotta cheese to balance the spiciness.

Serving advice

Purgatorio alla Calabrese is best served hot, allowing the flavors to meld together. Garnish with fresh basil leaves for a pop of color and freshness. Serve it as a main course with crusty bread or as a side dish alongside grilled meats or fish.

Presentation advice

To present Purgatorio alla Calabrese beautifully, arrange the eggplant slices in a circular pattern on a serving platter. Pour the tomato sauce over the eggplant, allowing it to pool around the slices. Garnish with fresh basil leaves for an elegant touch.