Sicilian vegetable stew with pine nuts

8 servings

40 minutes

Sicilian vegetable ragout with pine nuts is a true embodiment of the richness of Italian cuisine. Its roots trace back to sunny Sicily, where vegetables, nuts, and spices intertwine in a vibrant symphonic flavor. Salted eggplants acquire a rich aroma, while fennel adds a fresh anise note. Toasted pine nuts provide a crunchy texture and nutty sweetness. Tomatoes, vinegar, and paprika combine into a delicate sweet-and-sour sauce that permeates every component of the dish. This ragout is perfect as a standalone dish or as an exquisite appetizer, especially when paired with rustic bread.

Energy value per serving

• Calories: 1068.4
• Proteins: 4.9g
• Fats: 102.8g
• Carbohydrates: 31.6g

Ingredients

• Eggplants: 2 pc
• Salt: 2 tbsp
• Fennel: 1 head
• Vegetable oil: 4 glass
• Pine nuts: 0.3 glass
• Olive oil: 0.3 glass
• Red onion: 1 head
• Chili pepper: 2 pc
• Finely chopped garlic: 2 clove
• Paprika: 0.3 tsp
• Tomatoes: 200 g
• Wine vinegar: 0.5 glass
• Sugar: 3 tbsp
• Dried cranberries with sugar: 0.3 glass
• Country bread: 300 g

Cooking steps

1. Mix the eggplants with 2 tablespoons of salt in a colander set over a bowl; chill for 3-10 hours.

   Required ingredients:

   • Eggplants: 2 pieces
   • Salt: 2 tablespoons

2. Place the eggplants on a kitchen towel, roll the towel to squeeze out excess moisture. Combine the eggplants, fennel, and room temperature vegetable oil in a large heavy skillet.

   Required ingredients:

   • Eggplants: 2 pieces
   • Fennel: 1 head
   • Vegetable oil: 4 glasss

3. Sauté the vegetables for 20-25 minutes, stirring occasionally, until the eggplant is golden brown and the fennel is softened. Transfer the vegetables to paper towels to remove excess oil; allow to cool slightly.

   Required ingredients:

   • Eggplants: 2 pieces
   • Fennel: 1 head

4. Meanwhile, roast the pine nuts in a small skillet over medium heat, stirring frequently, until dark golden brown for about 4 minutes. Transfer to a plate.

   Required ingredients:

   • Pine nuts: 0.3 glass

5. Heat olive oil in a large skillet over medium heat. Add onion, chili, and garlic, sauté for 6-8 minutes, stirring occasionally, until golden brown. Add paprika and sauté for about 1 minute until a pleasant aroma develops.

   Required ingredients:

   • Olive oil: 0.3 glass
   • Red onion: 1 head
   • Chili pepper: 2 pieces
   • Finely chopped garlic: 2 cloves
   • Paprika: 0.3 teaspoon

6. Add tomatoes, vinegar, and sugar; bring to a boil, stirring until the sugar dissolves. Add nuts, cranberries, and eggplants. Stir until the mixture is heated through and coated in sauce; season with salt. Let cool; serve with bread.

   Required ingredients:

   • Tomatoes: 200 g
   • Wine vinegar: 0.5 glass
   • Sugar: 3 tablespoons
   • Pine nuts: 0.3 glass
   • Dried cranberries with sugar: 0.3 glass
   • Eggplants: 2 pieces
   • Salt: 2 tablespoons
   • Country bread: 300 g