Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Tomato and Aubergine Scacciata: The True Taste of a Ragusan Christmas
Discover the tomato and aubergine scacciata, a cherished Ragusan classic bursting with flavour – the perfect festive treat for Christmas!
📖 What is it
Discover the tomato and aubergine scacciata, a cherished Ragusan classic bursting with flavour – the perfect festive treat for Christmas!
🛒 Ingredients
▸ For the dough
- ✓ 500 g Sicilian focaccia dough
▸ For the filling
- ✓ 2 aubergines
- ✓ 2 onions
- ✓ 1 kg ripe tomatoes
- ✓ 100 g fresh Sicilian tuma cheese
- ✓ a few fresh basil leaves
- ✓ extra virgin olive oil
- ✓ salt to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Immerse yourself in the scents and flavours of a Ragusan Christmas with this rustic scacciata filled with golden fried aubergines, fresh tuma cheese, and a fragrant tomato and basil sauce. With its crisp, golden crust and soft, comforting centre, this dish invites you to experience Sicilian festive tradition in all its warm, homely glory.
👨🍳 Preparation
- 1
Wash and dice the aubergines, sprinkle them with salt and leave to drain in a colander for about 30 minutes.
- 2
Rinse and pat them dry, then fry in plenty of extra virgin olive oil until golden. Drain on kitchen paper.
- 3
Blanch the tomatoes, peel and deseed them, then chop into pieces.
- 4
In a pan, gently fry the sliced onions in three tablespoons of oil, add the tomatoes, basil, salt and pepper, and cook for about 10 minutes.
- 5
Roll out the focaccia dough into two discs: one for the base and one to cover.
- 6
Place the first disc in a greased baking tin, spread over the aubergine, tomato mixture and diced tuma cheese, then cover with the second disc.
- 7
Seal the edges well and brush the surface with a mix of oil and water. Leave to rise in a warm spot for 1 hour.
- 8
Bake at 220°C for 40-45 minutes until the top is beautifully golden.
- 9
Allow to cool slightly, covering with foil, then serve warm or at room temperature.
💡 Tips and Variations
- •
For a richer filling, try adding thin slices of salami or cooked ham for a savoury, robust twist.
- •
Swap the tuma for baked ricotta or Ragusan provola cheese for a deeper, more distinctive flavour.
- •
Use a terracotta baking dish to achieve a perfectly crisp crust and a more authentic aroma.
- •
For a lighter vegetarian option, omit the cheeses and bulk out the filling with grilled courgettes and peppers.
- •
To enhance the umami, sprinkle a pinch of dried oregano or drizzle a little extra virgin olive oil over the top just before serving.
- •
For a gluten-free version, choose a suitable flour and ensure all ingredients are certified gluten-free.
- •
The secret to this recipe lies in slow cooking and selecting fresh, quality ingredients – a true taste of Sicily.
📦 Storage
- • Keep the scacciata covered with a clean cloth at room temperature and enjoy within two days to preserve its freshness and softness.
- • Reheat in the oven at 180°C for about 10 minutes to restore its crispness before serving again.
- • For longer storage, slice and freeze portions individually; you can warm them straight from frozen in the oven without thawing.
🍷 Pairing
Pair this scacciata with a Sicilian red wine such as Pinot Nero from the Contea di Sclafani, whose elegance and freshness balance the sweetness of the aubergines and the creaminess of the tuma. Alternatively, a young Nero d'Avola or a light Frappato will complement the flavours without overpowering them. If you prefer a wine from outside Sicily, a fresh Chianti Classico makes a splendid companion for this special dish.
Making this tomato and aubergine scacciata is like bringing a slice of authentic Sicily to your table, full of tradition and festive cheer. Treat yourself to this heartwarming recipe, share it with your loved ones, and let every mouthful tell the story of Ragusan Christmas magic. Don’t forget to spread the joy by sharing it with friends – it’s a dish that’s truly worth celebrating!
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