Sicilian Eggplant Bruschetta

, from Issue #47. August, 2015
Photography by Aaron McLean.
Sicilian Eggplant Bruschetta

This richly flavoured eggplant recipe is very versatile and can be tossed through hot cooked pasta or served with grilled meats and fish.


3 tablespoons olive oil
1 red onion, finely chopped
1 red capsicum, finely chopped
2 cloves garlic, crushed
3 anchovies, chopped
1 teaspoon dried oregano, preferably Sicilian
¼-½ teaspoon dried chilli flakes
1 medium eggplant, peeled and diced into 1 cm pieces
2 medium vine tomatoes, diced
finely grated zest and juice of 1 lemon
sea salt and freshly ground pepper
2 teaspoons red wine vinegar

To serve
¼ cup chopped basil or mint
1 cup ricotta
grilled sourdough bread


Heat the olive oil in a large sauté pan and add the onion, capsicum, garlic, anchovies, oregano and chilli flakes. Season and cook for 10 minutes or until the vegetables are very tender and lightly caramelised, stirring often. Add the eggplant and cook for 5 minutes then add the tomatoes and lemon zest and juice. Season again and cook for 15 minutes or until the eggplant is very tender. Undercooked eggplant tastes very bitter. Stir in the vinegar.

To serve: When the eggplant mixture has cooled, add the basil or mint. Spread the grilled bread with ricotta and top with a spoonful of the eggplant. Makes about 2 cups