Sicilian Vegetable Stew with Pine Nuts

Main Dishes | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Sicilian Vegetable Stew with Pine Nuts

Ingredients

Eggplants - 2 pieces
Salt - 2 tablespoons
Fennel - 1 head
Vegetable Oil - 4 cups
Pistachios - ¼ cup
Olive Oil - ¼ cup
Spanish onions - 1 head
Mild Chili Spice - 2 pieces
Minced garlic - 2 cloves
Paprika - ¼ teaspoon
Tomatoes - 7.1 oz
Malt Vinegar - ½ cup
Sugar - 3 tablespoons
Dried cranberries with sugar - ¼ cup
Country Bread - 10.6 oz

Step by Step guide

Step 1

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

Step 2

Transfer the eggplants to a kitchen towel, twist the towel to squeeze out excess moisture. Combine the eggplants, fennel, and room temperature vegetable oil in a large heavy skillet.

Step 3

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

Step 4

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

Step 5

Heat the olive oil in a large skillet over medium heat. Add the onion, chili, and garlic, and sauté for 6 to 8 minutes, stirring occasionally, until golden. Add the paprika and sauté for about 1 minute until fragrant.

Step 6

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