Scattone alla Siciliana

Ingredients

• 2 large eggplants (800g) 2 large eggplants (800g)
• 4 tablespoons olive oil (60ml) 4 tablespoons olive oil (60ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• 1 tablespoon capers, rinsed and drained (15g) 1 tablespoon capers, rinsed and drained (15g)
• 1/4 cup pitted black olives, sliced (40g) 1/4 cup pitted black olives, sliced (40g)
• 4 anchovy fillets, chopped 4 anchovy fillets, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 14g (Saturated Fat: 2g)
• Carbohydrates: 29g (Sugars: 15g)
• Protein: 5g
• Fiber: 9g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 30 minutes to remove excess moisture.
3. 3.
   Rinse the eggplant slices and pat them dry with a paper towel.
4. 4.
   Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
5. 5.
   Bake the eggplant slices for 20-25 minutes, flipping them halfway through, until they are golden brown and tender.
6. 6.
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
7. 7.
   Stir in the crushed tomatoes, tomato paste, capers, black olives, anchovies, dried oregano, and dried basil. Season with salt and pepper to taste.
8. 8.
   Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
9. 9.
   Arrange the baked eggplant slices on a serving platter and pour the sauce over them.
10. 10.
    Garnish with fresh basil leaves and serve hot.

Treat your ingredients with care...

• Eggplants — Salting the eggplant slices helps remove excess moisture and reduces bitterness. Make sure to rinse and pat them dry before baking.
• Anchovies — If you prefer a milder flavor, you can reduce the amount of anchovies or omit them entirely.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the sauce while simmering.
• Serve the Scattone alla Siciliana with a side of crusty bread to soak up the delicious sauce.
• If you prefer a spicier kick, sprinkle some red pepper flakes on top before serving.
• Feel free to experiment with different types of olives to add variety to the dish.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Scattone alla Siciliana is best served hot, allowing the flavors to meld together. Serve it as a main course accompanied by a fresh green salad or as a side dish alongside grilled meats or seafood.

Presentation advice

Arrange the golden-brown eggplant slices on a platter and generously pour the vibrant tomato sauce over them. Garnish with fresh basil leaves for a pop of color. The contrasting colors and textures of the dish will make it visually appealing.