| Introduction | | | | Here is a Sicilian recipe using aubergines and |
| Sicilians have perfected the art of food presentation, | | | | Mozzarella. |
| where even the simplest dish becomes a work of art. | | | | Siciliano di pasta con melanzane e pomodore |
| Sicilian vegetable dishes are usually elaborate | | | | torrefatto - Sicilian Pasta with Roasted Tomatoes and |
| preparations, often with many ingredients added to the | | | | Aubergines |
| main vegetable to create complex flavours. | | | | Ingredients |
| A kaleidoscope for the senses | | | | 8 oz (225 g) spaghetti |
| The sun and soil both contribute to the excellence of | | | | 12 large tomatoes (roughly 2 lb/900 g) |
| Sicilian food and wine through the vivid colours and | | | | 1 large aubergine, cut into 1 inch (2.5 cm) cubes |
| tastes it gives to the fresh local vegetables such as | | | | 2 large cloves garlic, peeled and finely choppedabout 4 |
| tomatoes, aubergines, peppers, zucchini, olives, oranges | | | | tablespoons olive oil |
| and capers. Sicilian food melds an incredible variety of | | | | 12 large basil leaves, torn in half, plus a few extra for |
| styles and historic ingredients while remaining uniquely | | | | garnish |
| Italian and ultimately fantastic. | | | | 5 oz (150 g) Mozzarella, cut into ½ inch (1 cm) |
| Aubergines, tomatoes and Mozzarella are the classic | | | | cubessalt and freshly milled black pepper |
| ingredients of any classic Sicilian sauce for pasta, and | | | | Pre-heat the oven to gas mark 6, 400°F |
| roasting the tomatoes and aubergines to get them | | | | (200°C). |
| slightly charred adds an extra flavour dimension. | | | | |