Eggplants with Tomatoes and Eggs
- 3 eggplants
- 3 tomatoes
- 3 eggs
- 1 oz Pecorino cheese
- frying oil to taste
- salt to taste
Wash and trim the eggplants without peeling. Slice into cubes and place them in a colander and sprinkle with salt.
In the meantime, whisk together the eggs and grated pecorino in a bowl.
Once the eggplants have released their excess water, wash and dry them well with a kitchen towel. Then fry them in a pan of boiling olive oil.
When you finish cooking the eggplant, reserved the oil. Quarter the tomatoes, remove the seeds and dry them thougoughly. Then fry the tomatoes in the olive oil.
After you finish cooking the tomatoes, put them in a pan placed over medium heat. Add the eggplant and beaten eggs and stir just long enough for the eggs to begin to thicken.
Over the centuries, people have always attached a certain importance to the color of food. Until a few centuries ago, foods with bright colors, tending to white or gold, were often the most sought after, while conversely those that are very dark or almost black were often the object of suspicion, albeit with some exceptions based on long familiarity.
It is perhaps for this reason that the eggplant, originating in modernday India and introduced to Sicily by the Arabs, was poorly received in Italy. In fact, they were believed to be immoral as a food source and a carrier of disease.
Although eggplants are now an integral part of Sicilian cuisine, they did not spread easily to the rest of Italy, particularly in the north and among the more affluent soicial classes. At the end of the 19th century, Pellegrino Artusi, in his cookbook “The Science of Cooking and the Art of Eating,” as an overlooked ingredient that should be reconsidered.
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