Tomato Sauce alla Siciliana

Tomato Sauce alla Siciliana
Photo by Scott Phillips


  • 1 Tbs. aged balsamic vinegar
  • Freshly ground black pepper
  • 1-½ lb. cherry tomatoes, rinsed and halved
  • 3 Tbs. extra-virgin olive oil
  • ½ lb. baby eggplant (1 to 2 eggplant), cut into ½-inch cubes (to yield about 2 cups)
  • ½ cup chopped yellow onion
  • 2 Tbs. chopped fresh mint leaves
  • + 2 more ingredients
    • 1 tsp. kosher salt; more to taste
    • 1 clove garlic, minced

In a 10- or 11-inch sauté pan, heat the oil, onion, and garlic over medium heat, stirring frequently, until the onion is softened but not browned, 3 to 5 minutes. Stir in the cubed eggplant and cook, stirring frequently, until the eggplant softens and begins to brown, 5 to 7 minutes. Add the toma...

View full recipe at Fine Cooking


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