Dzukotto from Eggplant

A delicious side dish of eggplant Zuclotto (eggplant) from aubergines is a dish that contains the traditional tastes of Sicily: eggplants, tomatoes and basil. Parmesan makes it very similar to the famous dish of Parmigian - an integral part of Sicilian cuisine. Eggplants were imported to Sicily by Arabs in 1400, and till now eggplants are cultivated, since nowhere, in Italy. This simple dish can be a wonderful snack in a cold form, or a side dish to the meat.

A delicious side dish of eggplant Zuclotto (eggplant) from aubergines is a dish that contains the traditional tastes of Sicily: eggplants, tomatoes and basil. Parmesan makes it very similar to the famous dish of Parmigian - an integral part of Sicilian cuisine. Eggplants were imported to Sicily by Arabs in 1400, and till now eggplants are cultivated, since nowhere, in Italy. This simple dish can be a wonderful snack in a cold form, or a side dish to the meat.

Ingredients:

• Eggplant 500 g
• Onions 1 pc.
• Garlic 3 denticles
• Basil green fresh 1 bunch
• Tomatoes 4 pcs.
• Cheese Parmesan 50 g
• Breadcrumbs 50g
• Olive oil 2 tbsp. l.
• Salt 2 pinch

Instructions

• Step 1 To prepare you will need eggplants, onions, garlic, tomatoes, basil, Parmesan cheese, breadcrumbs, olive oil, salt.
• Step 2 First of all, prepare a tomato sauce: wash the tomatoes, cut a cross and dip them for a couple of minutes into boiling water. When the skin is away from the pulp, take out the tomatoes and cool them.
• Step 3 Peel the tomatoes from the skin. Cut the tomatoes into slices.
• Step 4 Preheat the olive oil with garlic.
• Step 5 Add the tomatoes and simmer over medium heat until they turn into mashed potatoes. Add the basil. Grind with a mixer to get a homogeneous sauce. The color of the sauce depends on the quality of the tomatoes.
• Step 6 Cut the eggplant into small cubes.
• Step 7 Fry the onion over medium heat until it is clear.
• Step 8 Add eggplant and simmer first on high heat for 5-10 minutes, then reduce fire and extinguish until soft.
• Step 9 Fry the bread crumbs until red, the main thing is not to overcook. The color should be golden, but not too brown.
• Step 10 Put the eggplant in a small container, add the basil.
• Step 11 Add the tomato sauce. The amount depends on the juiciness of eggplant. Stir to get a thick mass.
• Step 12 Add the cheese and breadcrumbs, stir.
• Step 13 Put it in a form lined with film. Put in the refrigerator for a couple of hours, or leave to cool at room temperature. The mass should settle. Serve the dish cold or warm.