Sicilian Eggplants

35 min 4 servings

Nutrition

303 Kcal
14.5g Fat
44.7g Carbs
20.7g Net Carbs
19.1g Sugars
6.8g Protein

Sicily is one of the most historical places I have ever visited. So many civilizations settled there over the centuries, leaving – amongst other things- the most amazing culinary heritage. A lot of the food there reminded me of my mother’s country, Morocco, and more specifically, the city of Fez. I couldn’t believe how similar their pastries “dolci sicilliani” were to my maternal grandmother’s. Looking into it further, I realized that the cities of Granada in Spain, Fez in Morocco, Palermo in Sicily, Tlemcen in Algeria were all part of al-Andalus, ie Andalusian cities, where language and culinary traditions were very similar. Anyway, all this to say… that this dish is inspired by Sicily. I absolutely love it. It is very easy to make, PALEO, DAIRY-FREE, and a wonderful side to roast chicken, baked white fish, served with salads if you make a barbecue during the summer or quinoa if you want to stick to vegetable options.

Ingredients

  • 2 large eggplants
  • 1 onion
  • 4 tomatoes
  • 2 garlic cloves
  • 2 tablespoons of chopped basil
  • 2 tablespoons of chopped mint
  • 1/3 cup or 50g of pine nuts
  • about 20 black olives
  • 1 tablespoon of capers
  • olive oil
  • salt, pepper

Directions

  1. Chop the eggplants in medium-sized cubes. Put it to sweat in a large pan with olive oil on medium heat.
  2. Chop your onion finely and crush the garlic cloves.
  3. After 5 minutes of cooking or when the eggplants look like they are starting to soften, add onion and garlic.
  4. Chop the herbs finely and the tomatoes roughly.
  5. 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.
  6. Add the herbs, capers, and olives and cover for another 5 minutes.
  7. 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.
  8. Add the pine kernels to the eggplants, cook for another minute, mixing them in. It is ready! Enjoy!

Author

Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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