Trattoria Mezzaluna's Sicilian Eggplant Sauce
Recipe: #22128
December 14, 2015
Categories: Sauce, Savory Sauces, Eggplant, Italian, Non-Dairy, Wine, Oil, Italian Dinner, more
"This is the recipe for one of Trattoria Mezzaluna's (local Italian restaurant) most popular dishes and it was tough to get the chef to part with it. He hails from Sicily and claims the recipe is from one of his family members."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (572.5 g)
- Calories 742.9
- Total Fat - 52.1 g
- Saturated Fat - 7.1 g
- Cholesterol - 71.3 mg
- Sodium - 293.5 mg
- Total Carbohydrate - 59.6 g
- Dietary Fiber - 11.2 g
- Sugars - 20.5 g
- Protein - 15.2 g
- Calcium - 57.2 mg
- Iron - 3.8 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat the oil in a large skillet. Add the eggplant and saute over medium-high heat, stirring occasionally, until beginning to brown (5-7 minutes).
Step 2
Add the pancetta and cook, stirring frequently, until beginning to crisp (2-3 minutes).
Step 3
Add the stock, wine and raisins to the pot and bring to a boil, then simmer until combined (2-3 minutes).
Step 4
Stir in the parsley and pine nuts and season with salt and pepper. Toss with cooked pasta and serve immediately.
Tips
No special items needed.
0 Reviews
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