John Myers
Sicilian Sandwiches
The perfect sicilian sandwiches recipe with a picture and simple step-by-step instructions.
- 300 g Eggplant fresh, cleaned, cut into cubes
- 2 Pc. Red peppers, peeled, pitted, cut into cm cubes
- 1 Pc. Yellow peppers, peeled, pitted, cut into cubes
- 2 tablespoon Diced vegetable onions
- 3 Pc. Tomatoes fresh, peeled, pitted, diced
- 1 branch Rosemary fresh
- 1 tsp Thyme
- 0,5 tsp Oregano
- Salt
- 1 Msp Espelette pepper
- 70 ml Mild olive oil, if possible from Sicily
- 2 cm dicke Brotscheiben,Rezept/467416/italienisches Landbrot
- Fresh basil
- Buffalo mozzarella
- Freshly grated pecorino
- 150 g Fresh zucchini, cut into cubes
- Sauté the eggplant with the bell pepper, zucchini and onions in olive oil. Add the rosemary sprig, oregano and thyme. Cover and braise over a low heat for 40 minutes. Stir occasionally. Add the tomato cubes. Let simmer for another 10 minutes. Remove the rosemary sprig. Season to taste with salt and pimento d’Espelette.
- In the meantime, toast the bread slices or toast them in the oven under a grill until golden brown. While still warm, cover generously with the vegetables. Tear up the mozzarella and cover the bread with it. Sprinkle with pecorino cheese and garnish with fresh basil.
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