Delicious Sicilian eggplant! A quick and easy recipe!

Step-by-step preparation

  1. Prepare the eggplants

    • Cut the aubergines lengthwise in half or 2 cm rounds.

    • Sprinkle with salt and let it sit for 20 minutes to remove the bitterness, then pat dry with paper towels.

  2. Cooking the eggplants

    • Heat the olive oil in a large frying pan.

    • Brown the eggplants on both sides until tender and lightly browned.

  3. Make the tomato stir-fry

     

     

    • In another skillet, add a drizzle of oil and sauté the minced garlic until golden brown.

    • Add the halved cherry tomatoes and cook until they release their juices.

    • Add salt, pepper and oregano.

  4. Final assembly

    • Add the cooked eggplant to the tomato.

    • Add the olives (previously sliced) and let the flavors blend for 2 to 3 minutes.

    • Turn off the heat and add the chopped buffalo mozzarella and fresh basil leaves