Spaghetti alla Siciliana

Sicilian spaghetti

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

The small purple and white aubergines of Sicily are sweet and fragrant from the hot sun. This recipe transforms our hot-house Dutch ones into a taste of the sultry Sicilian summer. Be choosy and buy only the firmest, shiniest aubergine.



Cut the aubergine lengthways into ⅛ inch (3 mm) slices. Place in a colander, sprinkle liberally with salt and leave for an hour to drain. Rinse under cold water. Dry by squeezing a few slices at a time in a tea-towel.

Heat the oil in a large frying pan until it is quite hot. Fry just enough aubergine slices to fit comfortably in one layer, and cook until they tender and golden, about 5