Aubergines might be one of my favorite vegetables. I remember vacations in Italy always with a side of stir fried aubergines from my mom. Just plain and simple cubes of aubergine, slowly fried in extra virgin olive oil until soft and slightly caramelised with lots of garlic added at the end so you have that vibrant fresh garlic taste and then some freshly chopped herbs like basil or parsley stirred through. Most of the time I ate this on it’s own. These are also very tasty on bruschetta or like I did here on top of a rich and creamy tomato risotto.

I love Sicily and therefor I love this combination of tomato, aubergine, ricotta and basil. There is something about Sicilian cuisine that makes it so simple, yet delicious and unique.

Sicily has a lot of influences from all over and that is what makes their food so beautiful.

Ancient Greek Influence: Sicily was once a colony of ancient Greece, ingredients like olives, olive oil, and various herbs and spices, as well as certain cooking techniques, have Greek origins. Dishes like "caponata" (a sweet and sour eggplant dish) have Greek roots.

Arab Influence: The Arab rule of Sicily, which lasted for several centuries, left a significant impact on Sicilian cuisine. They brought with them ingredients like citrus fruits, rice, and sugar, couscous which are widely used in Sicilian cooking.

Spanish Influence: The Spanish influence on Sicilian cuisine can be seen in the widespread use of tomatoes, peppers, and chocolate. Tomatoes, in particular, are a central ingredient in many Sicilian dishes.

North African Influence: Sicily's proximity to North Africa has resulted in the use of spices and flavors commonly found in North African cuisine, such as saffron and cumin.

Jewish Influence: The Jewish population in Sicily also contributed to the cuisine, introducing ingredients like almonds, pistachios, and various preserved fruits in sweet and savory dishes.

recipe

serves 4 people

Ingredients

300 gr of arborio risotto rice, can be found in all big supermarkets
2 aubergines, cubed
8 tbs of olive oil
2 large garlic cloves, minced
1 small white onion or 1 shallot, minced
500 ml of tomato sauce or passata
1 litre of vegetable broth, hot
60 ml of white wine
as much as you want grated vegan parmesan, find my favorite brand here
salt and pepper to taste
fresh basil for garnish
vegan almond ricotta, find the recipe here

How to

Start by heating 4 tablespoons of olive oil in a frying pan over high heat.
Add the aubergine once the oil is hot and fry for 5 minutes, stirring frequently.
Once the aubergine starts to caramelise season with a good pinch of salt.
Fry for another 5 to 10 minutes until the aubergine is soft and golden.
Remove from the heat and add 1 minced garlic clove and a few basil leaves (tear them into pieaces woth your hands) stir and set aside.
Heat up the remaining olive oil in a pot.
Add the minced onion or shallot and fry until transluscent.
Add the rice and stir, fry the rice, stirring continuously for 1 minute.
Deglaze with the white wine and let the rice completely absorb the wine.
Add the tomato sauce or passata and bring to a simmer, keep stirring so the rice doesn’t stick to the bottom of the pot.
Once it start simmering add a ladle of hot vegetable broth.
They key to a good risotto is stirring very frequently, this brings out all of the starches in the rice for a creamy result.
Keep adding broth when it start to dry out and the risotto becomes too thick.
Remember risotto should flow onto your plate like ‘waves’.
Repeat step 11 until the rice is al dente and you have a slightly liquid risotto.
Add some grated parmesan, as much as you like and stir.
Serve the risotto with the fried aubergine and some dollops of ricotta on top.
Garnish with fresh basil and pepper.
Buon apetito!