Tuna and eggplant sauce Sicilian style, an easy and quick condiment perfect for all types of pasta, which you can make with fresh tuna or with canned tuna and that will win over anyone who tastes it. With this sauce you can make an easy first course that will leave everyone happy and satisfied and you will see they will even ask you for the recipe! With this sauce you won’t make the usual pasta with tuna and eggplant, but much more! In fact this original and tasty condiment encloses all the typical scents and flavors of the Sicilian summer: eggplant, cherry tomatoes, tuna, capers, raisins and white wine. The tasty eggplant recipes are all very good and this is one of my favorites: it’s not only easy, but it’s also new and can be prepared in very little time. Do you want to make it with me? Then let’s hurry to the kitchen and you’ll see how delicious it is. But first, as always, I remind you that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Also see:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make Tuna and Eggplant Sauce Sicilian Style
- 1 eggplant (large)
- 1 onion (medium)
- 1 cup cherry tomatoes
- to taste salt
- to taste extra virgin olive oil
- 2 oz Taggiasca olives
- 2 tsp capers
- 2 tbsp raisins
- 1/4 cup white wine
Preparation
For this recipe I chose to let the eggplants drain some of their water of vegetation, so I left them to rest with salt for 10 minutes. This way the eggplants didn’t fall apart when cooked, but if you don’t have time you can omit this step and the result will still be excellent.
With this amount of sauce you can dress 14 oz of pasta.
Peel the eggplants. Cut them into cubes, and collect them in a colander,
sprinkle with a little salt and wait for them to release some of their water of vegetation. After about thirty minutes, rinse them thoroughly with clean water or under running water to remove the excess salt. Squeeze them with your hands and pat them well with a kitchen towel.
Peel, rinse and coarsely chop the onion, put it in a pan and let it soften over low heat. Add the eggplant cubes to the onions, and cook over medium heat stirring often, until the eggplants are tender and golden brown.
Add the olives, the desalted capers and the cherry tomatoes, rinsed and cut into 4 pieces.
Once flavored, add the drained tuna, mix, pour in the wine and let it evaporate before adding the raisins. Cook for another minute and turn off the heat. Our sauce is ready to be added to the pasta cooked al dente and tossed with a little cooking water.
Tuna and eggplant sauce Sicilian style is best enjoyed immediately, but if you have leftovers, store it in the fridge for up to 24 hours in an airtight container.
Tips, variations and notes
If you want to make your pasta with this sauce even more delicious, add a bit of muddica atturrata (toasted breadcrumbs). Pour a little oil into a pan, add an anchovy and let it melt, then add the breadcrumbs and let them toast over high heat stirring often and being careful not to burn them. When they reach a browned color the “muddica atturrata” will be ready to use (leftovers keep in the fridge for two weeks in an airtight container). You can substitute canned tuna with fresh tuna.
You can also add a handful of Grana Padano or Parmigiano cheese to the pasta and it will be even better.
If you want to stay updated on my recipes, follow me also on:
Pinterest; Twitter, YouTube and TikTok.
From here, you can return to the HOME and discover new recipes!
