Description
A rustic Sicilian vegetarian dish of small eggplants stuffed with a savory breadcrumb and pecorino mixture, seared, and braised in a fragrant tomato sauce until tender and flavorful.
Ingredients
- 8 small Italian eggplants (2½–3 lbs), unpeeled
- Pinch of salt and black pepper
- 6 tablespoons olive oil (for searing)
- ½ cup fine breadcrumbs
- ½ cup grated pecorino cheese, plus extra for finishing
- ¼ cup finely chopped yellow onion (for stuffing)
- ¼ cup chopped fresh flat-leaf parsley or fresh mint
- ¼ cup chopped fresh basil
- 1 teaspoon minced garlic (for stuffing)
- ¼ teaspoon dried oregano (for stuffing)
- ¼ cup olive oil (for sauce), plus extra for finishing
- 1 tablespoon minced garlic (for sauce)
- ¼ cup finely chopped yellow onion (for sauce)
- 2 tablespoons chopped fresh flat-leaf parsley or mint
- 2 tablespoons chopped fresh basil
- Pinch crushed red pepper
- ¼ cup dry red or white wine (optional)
- 2 (28-ounce) cans whole tomatoes, hand-crushed
- 1 teaspoon salt (for sauce)
- ½ teaspoon ground black pepper
- ¼ teaspoon dried oregano (for sauce)
Instructions
- Rinse and thoroughly dry the eggplants. Do not peel.
- In a small bowl, combine breadcrumbs, pecorino, chopped onion, parsley or mint, basil, minced garlic, and dried oregano.
- Make 3–4 deep slits around each eggplant without cutting through. Gently open each slit.
- Sprinkle salt and black pepper inside each slit and fill with the breadcrumb mixture.
- Heat 6 tablespoons olive oil in a large skillet over medium-high heat. Sear stuffed eggplants on multiple sides until lightly browned. Remove and set aside.
- Reduce heat to medium-low. Add ¼ cup olive oil, garlic, onion, fresh herbs, and crushed red pepper. Cook 3–5 minutes until onion softens.
- If using wine, add and simmer briefly, scraping browned bits.
- Add crushed tomatoes, salt, black pepper, and oregano. Stir and bring to a gentle simmer.
- Return eggplants to pan, nestle into sauce. Cover and simmer 20 minutes. Turn eggplants and cook another 20 minutes until tender.
- Transfer to serving platter, spoon sauce over eggplants, drizzle olive oil, and sprinkle with extra pecorino before serving.
Notes
- Add chopped capers or olives to the sauce for a briny flavor.
- Include pine nuts and raisins in stuffing for a sweeter Sicilian touch.
- Mix in shredded mozzarella or caciocavallo cheese for a richer filling.
- Bake instead of stovetop braising: after searing and preparing sauce, cover with foil and bake at 350°F (175°C) for 30 minutes.
- Use high-quality prepared tomato sauce for a quicker version.
- Store leftovers in airtight container in fridge up to 3 days, or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Searing and Braising
- Cuisine: Sicilian / Southern Italian
Nutrition
- Serving Size: 2 small eggplants
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
