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Sugo alla Siciliana is a traditional sauce from Southern Italy that holds in it all the flavours of the mediterranean. In this recipe we will show how to easily and quickly create a healthy and delicious dish. 

     Ingredients for 5 people:

     1 Big Eggplant (300g)

     2 Cloves of Garlic

     Lorenzo No 1 Extra virgin Olive Oil

     1 Can of Ginos Sicilian Sauce

     500g Pasta Toscana Organic Spaghetti

     Sicilian Coarse Sea Salt

     A few leaves of Basil

     Preparation Time: about 30 minutes

  • Preheat your oven to 180C. Slice down the length of the eggplant and place it "skin-up" on a heat resistant plate, then place it in the oven for 10-15 minutes. 
  • In the meantime, warm up a large pan with 2 spoons of Lorenzo No 1 Extra Virgin Olive Oil, crush the garlic, and cook everything together on low fire for about 5 minutes. When the flavor of the garlic has been absorbed by the oil, remove the garlic and turn off the fire.
  • Take the eggplant out of the oven and cut in regular pieces of about 3cm size, then warm the pan up again and stir fry the eggplant with a little salt. 
  • after 3 minutes lower the fire and put the Ginos Siciliana sauce on top of the eggplant
  • While the sauce simmers on very low fire, drop the Spaghetti in boiling, salted water. During this time you may make adjustments according to your preference (salt, pepper, chili peppers, spices...)
  • After about 9 minutes, when the spaghetti are ready, drain them and drop them in a pan with the sauce. Stir everything together on medium fire until everything is well mixed.
  • Garnish with a few leaves of basil and serve warm.