1. Sauces Sauces for first courses Sicilian Sauce Testi a cura di Gianni Frangini Traduzione di Daniela Morini

2. Ingredients 300 g aubergines 300 g courgettes 150 g white onion 600 g ripened fresh tomatoes 300 g peppers 1,5 dl extra virgin olive oil salt, pepper and basil according to taste 50 g black olives SICILIAN SAUCE - Regional cuisine

3. Procedure and equipment 1) Cut the aubergines into cubes and salt them so the Water comes out. Cut the courgettes into small cubes and the onion finely. Shredder and chopping board for vegetables, vegetable knife, waste bowl, bowl, colander. 2) Cut the plum tomatoes into small cubes peeling them after blanching in hot water. Roast the peppers, peel them and cut into julienne. pan, skimmer, baking tray, vegetable knife and chopping board for cooked products. SICILIAN SAUCE - Regional cuisine

4. 3) Fry the aubergines and courgettes separately in a pan with oil. frying pan, wooden spoon SICILIAN SAUCE - Regional cuisine

5. 4) Sautè the onion in oil. saucepan 5) Add the vegetables. SICILIAN SAUCE - Regional cuisine

6. 6) Add the tomatoes and allow to cook adding salt and pepper to flavour. SICILIAN SAUCE - Regional cuisine

7. 7) When it is almost completely cooked add the torn basil leaves and the pitted black olives. olive stoner SICILIAN SAUCE - Regional cuisine Serving suggestions This sauce can be served with both long and short pasta.

8. Recommended wines: Northern Italy: Golfo del Tigullio-Portofino Rosato DOC (Liguria) Central Italy: Sovana Rosato DOC (Tuscany) Southern Italy/Islands: Sambuca di Sicilia Rosato DOC (Sicily) Serving temperature: 12-14° C Glasses: for rosé wine SICILIAN SAUCE - Regional cuisine

9. Nutritional information This sauce is high in fibre and mineral salts and low in calories. The vegetables used are diuretic and draining. This sauce can be served to coeliacs using rice or corn pasta. SICILIAN SAUCE - Regional cuisine