This dish was inspired by Yalda’s trip to Sicily.
So many civilizations have settled there over the centuries, leaving – amongst other things- the most amazing culinary heritage.
A lot of the food reminded Yalda of her mother’s country, Morocco, and, more specifically, the city of Fez. She couldn’t believe how similar their pastries, “dolci sicilliani” were to her maternal grandmother’s. Looking into it further, she realized that the cities of Granada in Spain, Fez in Morocco, Palermo in Sicily, and Tlemcen in Algeria were all part of al-Andalus, i.e., Andalusian cities, where language and culinary traditions were very similar.
Eggplants are a rich source of manganese, magnesium, potassium, and copper. and they are gut-healthy and anti-inflammatory. Their nutritional compounds, like oxalic acid, flavonoids, lanosterol, and tryptophan, for instance, contribute to putting diseases into remission. When eaten as part of a gut-healthy diet, that is.
Each ingredient is carefully chosen for its potency in gut health. Each recipe has been carefully created with taste as a top priority.
These Sicilian eggplants are easy to make and are a wonderful side to roast chicken and baked white fish. Serve with salads if you make a barbecue during the summer or quinoa if you want to stick to vegetable options.
Healing with fabulous food is here!
- 2 large eggplants
- 1 onion
- 4 tomatoes
- 2 garlic cloves
- 2 tbsp of chopped basil
- 2 tbsp of chopped mint
- 1/3 cup or 50g of pine nuts
- About 20 black olives
- 1 tbsp of capers
- Olive oil
- Salt & pepper
Chop the eggplants in medium-sized cubes. Put it to sweat in a large pan with olive oil on medium heat.
Chop your onion finely and crush the garlic cloves.
After 5 minutes of cooking or when the eggplants look like they are starting to soften, add onion and garlic.
Chop the herbs finely and the tomatoes roughly.
Once the onions and eggplants have browned, add tomatoes. Season with salt and pepper. Let it cook on medium heat and cover the pan for about 5 minutes.
Add the herbs, capers, and olives and cover for another 5 minutes.
In the meantime, a separate pan, toast your pine kernels. As soon as they start changing color, turn the heat off and let them finish toasting in the hot pan with the heat off.
Add the pine kernels to the eggplants, cook for another minute, mixing them in. It is ready! Enjoy!
This dish can be prepared in advance. It keeps in the fridge for up to 2 days.