- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Seasonality: Spring, Summer, and Fall
- Energy 281.02 (Kcal)
- Carbohydrates 15.60 (g) of which sugars 10.26 (g)
- Proteins 22.23 (g)
- Fat 15.26 (g) of which saturated 2.85 (g)of which unsaturated 9.42 (g)
- Fibers 5.80 (g)
- Sodium 612.81 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
You can use fresh tomatoes, as long as they are ripe and firm. Just blanch them in boiling water for a few moments, then peel and seed them, and cut into pieces.
You can fry the eggplants in plenty of oil, as the classic recipe requires. In this case, dry them on a sheet of absorbent paper.
I usually do not salt the eggplants before cooking them. However, if your eggplants are a bit bitter, sprinkle them with coarse salt and let them release their water.
You can add black olives, and omit the capers if you don’t like them.
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